Reduced-Fat Lemon Squares
Our challenge? Reducing the fat in the ultra-buttery crust yet making a bar cookie we'd still want to eat.
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 lemon topping sings lemon, thanks to a whopping 6 tablespoons of juice and 1 tablespoon of aromatic zest.
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