Lemon Bars Lite
Brighten up your dessert table with 'Lemon Bars Lite,' a zesty and refreshing treat perfect for any occasion! This lightened-up take on the classic lemon bar combines a buttery, crumbly shortbread crust with a smooth, tangy lemon filling, all topped with a delicate dusting of powdered sugar. Made with freshly squeezed lemon juice and a hint of lemon zest, these bars burst with citrusy flavor while being simple to prepare. Ready in just 45 minutes and yielding 12 luscious servings, this delightful dessert is ideal for sharing—or keeping all to yourself. Whether you're hosting a party or craving a sweet midday snack, these easy-to-make lemon bars are a balance of bright and sweet that will keep you coming back for more! Perfect for spring gatherings, brunches, or anytime indulgence, 'Lemon Bars Lite' combines bold flavor with lighter ingredients for guilt-free enjoyment.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Powdered sugar
- 0.5 cups Unsalted butter, chilled and diced
- 0.75 cups Granulated sugar
- 3 Large eggs
- 0.5 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest, finely grated
- 3 tablespoons All-purpose flour (for filling)
- 1 tablespoon Powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/4 cup of powdered sugar. Add the chilled, diced butter and use a pastry cutter or forks to mix until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake in the preheated oven for 15 minutes, or until lightly golden.
While the crust is baking, prepare the lemon filling. In a large bowl, whisk together the granulated sugar and eggs until smooth. Gradually whisk in the lemon juice, lemon zest, and 3 tablespoons of flour until fully combined.
Pour the lemon filling over the hot crust as soon as it’s out of the oven. Spread it evenly with a spatula, if needed. Return the pan to the oven and bake for an additional 15 to 18 minutes, or until the filling is just set and no longer jiggles.
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, use the parchment paper overhang to carefully lift the lemon bars from the pan.
Dust the top with 1 tablespoon of powdered sugar before slicing into 12 bars. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 232 mg | 10% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 190.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 143 mg | 11% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
