Low-Fat Lemon Bars???

[Megan]

I was wondering if anyone has a recipe for a low-fat, low cal Lemon bar?? Thanks in advance for any info!!! Megan

 

[Beth E. (NJ)]

Here is a low fat version that I found for you.

I got it here: http://www.recipesource.com/desserts/cookies/bars/04/rec0493.html

Lemon Bars -Low Fat

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c all-purpose flour -- sifted- 3oz

1/4 c Yellow cornmeal
1 pn Salt
1/8 ts Baking soda
2 tb unsalted butter -- room temp

1 c Sugar -- divided
1 Egg yolk
1 tb Nonfat yogurt
1/4 ts Vanilla
2 Eggs
1 Egg white
1/2 c fresh lemon juice -- strained
Grated zest of 1 large lemon
1/4 c all-purpose flour
Powdered sugar from dusting

Position rack in lower third of oven and Preheat oven to 350 degrees.
Spray pan lightly with vegetable oil spray.

Make the crust: Stir the 3/4 cup of flour, the corneal, salt and
baking soda together with a whisk to combine. Set aside. In a medium
mixing bowl, beat the butter until creamy. Add 1/3 cup of the sugar
and beat at high speed for about one minute or until mixture loses
its crumbly texture and begins to form a mass. Beat in the egg yolk,
yogurt, and vanilla. Add the dry ingredients and beat on low speed
just until combined. Scrape the bowl and beater. Knead the mixture
briefly with your hands to mix thoroughly.

Press the dough evenly into the pan and prick all over with a skewer
or fork. If pan is light weight, place on baking sheet. Bake until
brown on top, about 20 to 25 minutes.

Make the topping: Whisk eggs and the egg white with the remaining
sugar until combined. Whisk in the lemon juice and zest. Whisk in the
1/4 cup of flour. When crust is brown, turn oven temperature down to
300 degrees. Pour topping over hot crust and bake 15 to 20 minutes,
or until topping barely jiggles in the center when you shake the pan
gently back and forth. Cool on a rack. Chill before cutting into
squares.

Serve cold or at room temperature (I like them cold) dusted with
powdered sugar. They last a couple of days but are most delicious on
the day they are baked. Do not freeze.

BAKERS' DOZEN ALICE MEDRICH SHOW #BD1A46

NUTRITIONAL INFORMATION PER BAR: 121 calories; 2.5 grams of fat; 18
percent calories from fat; 2.4 G protein; 22.6 G carbohydrates; 43.6
Mg Cholesterol

 

[Kermit]

I found this one in a reduced-fat Bisquick cookbook.

Glazed Lemon Bars

1 cup Reduced Fat Bisquick
2 TBSP powdered sugar
2 TBSP firm margarine or butter
3/4 cup granulated sugar
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1 TBSP Reduced Fat Bisquick
2 tsp grated lemon peel
2 TBSP lemon juice
Glaze (recipe below)

1. Heat oven to 350. Stir together 1 cup Bisquick and powdered sugar. Cut in margarine with pastry blender or 2 knives, until mixture resembles fine crumbs. Press mixture in bottom and 1/2 inch up sides of ungreased 8 inch square pan.
2. Bake about 10 minutes or until light brown. Stir together remaining ingredients except glaze; pour over baked layer.
3. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with glaze; cool completely, about 1 hour. Cut into 4 rows by 6 rows.
   [/list=1]
   
   24 bars
   
   Glaze
   
   3/4 cup powdered sugar
   1 TBSP plus 1-1/2 tsp lemon juice
   
   Stir ingredients until smooth.
   
   
   
   65 cal, 1 gram fat, 0 g cholesterol, 13 g carb, 1 g protein