Classic Tangy Lemon Bars

By á-4131

Yield: Serves 16 (serving size: 1 square)
5 points plus

Ingredients

• Crust:
• 3 ounces unbleached all-purpose flour (about 2/3 cup)
• 1.5 ounces white whole-wheat flour (about 1/3 cup)
• 1/4 cup powdered sugar
• 2 tablespoons cornstarch
• 2 teaspoons grated lemon rind
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, chilled and diced
• 2 tablespoons canola oil
• Cooking spray
• Filling:
• 1.5 ounces unbleached all-purpose flour (about 1/3 cup)
• 1 1/3 cups granulated sugar
• 2 teaspoons finely grated lemon rind
• 3/4 cup fresh lemon juice
• 1/8 teaspoon salt
• 4 large eggs, lightly beaten
• 2 tablespoons powdered sugar

Preparation

Step 1

1. Preheat oven to 350°.

2. To prepare crust, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.

3. To prepare filling, weigh or lightly spoon 1.5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 1.5 ounces flour in a large bowl. Add granulated sugar, 2 teaspoons lemon rind, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.


Amount per serving
Calories: 179 Fat: 6g Saturated fat: 2.4g Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 3g Carbohydrate: 29g Fiber: 1g Cholesterol: 54mg Iron: 1mg Sodium: 55mg Calcium: 12mg