Home / Food Recipes / Lemon Bars (And They’re Low-fat!)
Lemon Bars (And They’re Low-fat!)

Lemon Bars (And They’re Low-fat!)

During the summer, what would be the best dessert other than something that satisfies the sweet tooth and gives you a zesty and refreshing feel? So, we present the oh-so yummy lemon bars! Plus, they are free from fats and calories.

Each bar contains a hundred calories, a gram of protein, seventeen grams of carbohydrates, and three grams of fat where two grams are saturated.

For the Slim Lemon Squares that would hype your summer up, get in touch with this recipe that is good for sixteen servings. Before getting down to baking, first prepare the following ingredients: a non-stick cooking spray, a three-fourths cup of all-purpose flour plus another two tablespoons, a two-thirds cup of granulated sugar plus another three tablespoons, a half stick of cold butter that it cut into half-inch cubes, an egg, an egg white, a quarter teaspoon of finely grated lemon zest, two tablespoons of lemon juice, a tablespoon of water, a quarter teaspoon of baking powder, and a tablespoon of powdered sugar.

Now, on with the baking! First, coat an 8x8x2-inch baking pan with the non-stick spray. Set the pan aside. Then, in a small mixing bowl, mix the three-fourths cup of flour and three tablespoons of sugar. Cut in the butter until crumbly. Pat the mixture onto the bottom of the coated pan. Bake it into an oven (preheated to three hundred and fifty degrees Fahrenheit) for fifteen minutes.

While baking, using the same small mixing bowl, combine the egg and the egg white. Beat it with an electric mixer set at medium speed until frothy. Add the remaining sugar and flour, lemon zest, lemon juice, a tablespoon of water, and baking powder. Beat on medium for three minutes or until the mixture is slightly thickened. Pour the mixture over the baked layer in the pan. Bake again for twenty to twenty five minutes or until edges turn light brown and the center is set. Let the pan cool on a wire rack.

After the baked product has been cooled, sift powdered sugar over the top. Cut it into sixteen bars and store in the refrigerator.

Now, you have your zesty, sweet, refreshing, and overall mouth-watering lemon bars all set to tickle your taste buds. But wait, there’s more! We would give you a couple of handy dandy tips for a healthier and yummier baking (and eating!) experience.

First, opt for a stick or butter or margarine because it gives better texture to the crust than the tub margarine. Well, just pick butter. We all love butter! Moreover, stick margarine could contain a handful of artery-clogging trans fat.

Next, opt for a better grater when you zest your lemon to protect your knuckles. Get rid of the old wooden box grater and use one with a handle that offers better grip.

If you have no pastry cutter, we have an awesome tip for you. When you add the butter into the flour mixture, pinch and rub the mix in between your fingers and thumbs until you have coarse crumbs the size of peas.

Also, opt for a fine mesh in straining powdered sugar.

And you may go for six eggs than just one for a not-slimmed-down version.

Sponsor Ads:

About Sheene Ville

Leave a Reply

Your email address will not be published. Required fields are marked *


Scroll To Top