Reduced-Fat Lemon Squares

From Cook's Country | June/July 2011

Why this recipe works:

A little number crunching revealed that lemon squares’ shortbread-like crust is the main fat and calorie heavyweight. We were able to scale back the butter by two-thirds yet keep the same flavorful, tender bite by employing milk for moisture and baking powder for light texture. Our trimmed… read more

A little number crunching revealed that lemon squares’ shortbread-like crust is the main fat and calorie heavyweight. We were able to scale back the butter by two-thirds yet keep the same flavorful, tender bite by employing milk for moisture and baking powder for light texture. Our trimmed lemon topping sings lemon, thanks to a whopping 6 tablespoons of juice and 1 tablespoon of aromatic zest.

Traditional Lemon Square recipes have 330 calories, 16 grams of fat, and 11 grams of saturated fat per lemon square. Our changes brought the numbers down to 190 calories, 6 grams of fat, and 4 grams of saturated fat per square.

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Makes 9 lemon squares

Press the crust dough snugly against the pan edges to keep the lemon topping from running beneath the crust. Cool the crust for at least 15 minutes before pouring on the lemon topping.

Ingredients

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