Nutty cookie crust topped with a luscious lemon filling and studded with fresh sweet raspberries. Bursting with flavor and texture, these Lemon Bars are not only delicious, but at 150 calories per serving, they’re also much lighter than your classic Lemon Bars Recipe. PUCKER UP!
Servings : 16servings
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Total Time 55 minutesmins
Ingredients
CRUST
1cupall-purpose flour
1cupwhole wheat flour
1/4cuppowdered sugar
1/4cupchopped walnuts
1/8teaspoonsalt
3tablespoonscold butter, cut into pieces
2tablespoonsvegetable oil
1tablespooncold water
FILLING
1/2cupsugar
2tablespoonsall purpose flour
1/2cuplemon juice
1teaspoonlemon zest
2eggs
1egg white
1cupfresh raspberries
powdered sugar, for dusting
Instructions
CRUST
Preheat oven to 350F.
Lightly grease an 8x8 baking dish with cooking spray and set aside.
In a food processor, combine flours, powdered sugar, walnuts, and salt; pulse to combine.
Add butter and oil; continue to pulse until mixture is crumbly.
Add cold water and pulse until mixture resembles coarse meal.
Transfer mixture to previously prepared baking dish and press into bottom of pan.
Bake for 18 minutes.
FILLING
In a mixing bowl, whisk together the sugar, 2 tablespoons flour, lemon juice, lemon zest, eggs and egg white; whisk until thoroughly incorporated and smooth.
Remove baked crust from oven and let stand 2 minutes.
Reduce oven temperature to 325F.
Arrange fresh raspberries over the baked crust.
Pour lemon mixture over raspberries.
Bake for 22 to 25 minutes, or until topping is set.
Remove from oven and cool completely in pan on a wire rack.
Cover and chill in the freezer for at least 1 hour.
Optional: Place bottom of baking dish in a larger pan filled with hot water so it's easier to cut out the squares. Keep in hot water for about 30 seconds.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.