Low Fat Classic Lemon Bars
Indulge your sweet tooth guilt-free with these zesty Low Fat Classic Lemon Bars! Perfectly balancing bright citrus flavors with a tender, buttery crust, this lightened-up version of the beloved dessert swaps heavy ingredients for non-fat Greek yogurt and egg whites without compromising on taste. The creamy, tangy lemon filling gets its vibrant flavor from freshly squeezed lemon juice and zest, while the optional dusting of powdered sugar adds just the right touch of sweetness. Ready in under an hour, these reduced-fat lemon bars are an ideal treat for health-conscious bakers looking for a refreshing, crowd-pleasing dessert. Serve them chilled for a delightful burst of sunny flavor in every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar
- 0.25 cup Unsalted butter, chilled and cut into small cubes
- 0.25 cup Greek yogurt, non-fat
- 3 large Egg whites
- 0.5 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 2 tablespoons Granulated sugar
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Baking powder
- 0.125 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar for dusting (optional)
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing two sides to overlap for easy removal.
In a medium bowl, combine 1 cup flour and 1/4 cup sugar. Add the chilled butter cubes and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
Stir in the non-fat Greek yogurt until dough begins to form. Press the dough evenly into the bottom of the lined pan.
Bake the crust for 12 to 15 minutes or until lightly golden. Remove from oven and let cool slightly.
While the crust is baking, make the lemon filling. In a large bowl, whisk together the egg whites until foamy.
Gradually whisk in the 2 tablespoons of sugar, lemon juice, lemon zest, flour, baking powder, and salt until smooth. Stir in the vanilla extract.
Pour the lemon mixture over the slightly cooled crust, spreading evenly with a spatula.
Return the pan to the oven and bake for 20 to 22 minutes or until the filling is set and firm to the touch.
Remove from oven and allow the lemon bars to cool completely in the pan.
Once cooled, remove the bars from the pan using the parchment paper overhang for easy lifting. Dust with powdered sugar if desired.
Cut into 12 equal squares and serve. Store any leftovers in a sealed container in the refrigerator for up to three days.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 89.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 554 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.
