POINTS per serving Was POINTS®
Now POINTS® Value: 3
- 1 1/3 cup all-purpose
- 5 Tbsp packed light
- 8 Tbsp unsalted
butter, cold, cut into 1/2-inch pieces
- 4 large egg(s)
- 1/2 tsp vanilla
- 1 1/2 cup powdered
- 3/4 cup fresh lemon
- 2 tsp lemon zest
- Preheat oven to 350°F.
- To make crust, mix flour
and light brown sugar using a food processor until fully incorporated.
Toss butter into flour mixture and pulse to combine using short bursts
of power until butter is cut into tiny pea-sized pieces and dough
appears lumpy. Sprinkle crust mixture onto an ungreased
13 X 9 X 2-inch baking pan as evenly as possible; press down with a
spatula to create a packed surface. Place crust in middle of oven and
bake until golden, about 20 minutes.
- Meanwhile, to make lemon
topping, beat eggs in a medium bowl with an electric mixer until well
blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well.
Add lemon juice and remaining powdered sugar; mix until powdered sugar
is completely dissolved and then add zest.
- As soon as crust us
finished, remove from oven and reduce oven temperature to 300°F.
Immediately pour lemon mixture over hot crust. Bake completely; cool,
and cut into 24 bars. Yields 1 bar per serving.
crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest
in this recipe.
You can increase the lemon flavor of these bars by adding more zest or
eliminate the zest altogether for a less tart taste. You can also change the
flavor completely by subbing fresh lime juice and zest for the lemon.
- We renovated the
Lemon Bars recipe by:
Keeping the buttery crust recipe the same but reducing the whole crust amount
by 1/3. It’s the same great taste and texture but for less POINTS
values. (Though you can lighten up the crust, our taste testers
preferred less of the real thing over a knockoff version.)
Replacing granulated sugar with powdered sugar and eliminating the flour
altogether. Since powdered sugar is made with cornstarch it both
sweetens and helps to firm up the topping which is usually accomplished
with flour or egg yolks.
Recipe originally on weightwatchers.com