Healthy (well, healthier than most) Lemon Bars
I love a good lemon bar. The tartness of the lemon, the sweetness of the sugar, the crunchiness of the crust – it all comes together to make such a great dessert. And though it’s not something that I bake often, during the summer, when the lemons are a-ripening, it’s a great option for a warm summer day. I recently discovered this Cooking Light recipe (it was one of their recipe makeovers), that is a way healthier option that the original lemon bar recipe. And you won’t be suffering either – all that good flavor and taste is still there!
- Serves 16 (Remember this when you want to eat the whole pan…)
- 3/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 3 Tbsp pine nuts, toasted (toasting is a must do!) and coarsely chopped
- 1/8 tsp salt
- 2 Tbsp chilled unsalted butter, cut into small pieces
- 2 Tbsp canola oil
- 3/4 cup granulated sugar
- 2 Tbsp all-purpose flour
- 1 tsp grated lemon rind
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1 large egg white
- 2 Tbsp powdered sugar
- Preheat oven to 350°.
- Make sure to toast your pine nuts! If you don’t they’ll have a really strong flavor that will overpower the lemon (sadly, I’m speaking from experience about some overly nutty bars). If you haven’t already toasted them, do it now! I throw mine in a little dry non-stick pan with the heat on medium-ish for about 3 minutes. Don’t go too far, as they’ll burn quickly! Keep an eye on them and when you start to smell them, you’ll know they’re almost done.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal.
- Place mixture into the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into bottom of pan.
- Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
- Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack.
- Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.
Nutritional Info and the original recipe can be found on Cooking Light here.