Wednesday, May 12, 2010

I'm in love with lemon

I don't know if you love lemon, but I sure do. I have been on the hunt for a WW friendly recipe for lemon bars and was STOKED when I saw there was one in the Hungry Girl book. Well, I made the recipe and let me tell you - it was GROSS. I'm not even going to bother posting the recipe, but just know if you come across it, it's not good and don't even try it.
Ma found a recipe for me on in the Low Fat Cooking area and I wasn't hesitant to try it at all. I'm so glad I made it because these lemon bars rock!

Cook Time: 25 minutes

Total Time: 25 minutesIngredients:

For the Base:
•1 cup all-purpose flour
•1/4 cup sugar
•1/2 cup quick oats
•3 tbsp butter

For theTopping:
•1 egg
•1 egg white
•1 cup sugar
•3 tbs flour
•1/4 tsp baking powder
•Pinch of salt
•Juice and zest of 1 large lemon (I used the zest of a lemon, and then about 5tb of juice from the bottle)
•Confectioner's sugar, sifted, for sprinkling

Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray.
Combine flour, oats and sugar in a medium bowl. Using a pastry blender, add butter and blend until the mixture is crumbly.
Press crumbs into the bottom of the baking pan. Bake for 10 minutes until edges are golden.
Meanwhile, whisk egg and egg white. Add sugar and beat until creamy. Add flour, baking powder, salt and lemon; whisk until smooth.
Pour lemon mixture over pre-baked base. Bake for 20-25 minutes, or until center is set.
Cool in pan for 15 minutes, then transfer to wire rack to cool completely.

Makes 16 squares.

Per Serving: Calories 133, Total Fat 2.8g, Fiber 0.1g

Point value:: 3


Anti-Supermom said...

Yummy, they don't look like they would be low fat, but if the label says so - why would I argue with that logic ;)

I love lemon bars too.

kristine said...

I know, right?! I even considered switching it up and using the Splenda Granulated Sweetener, whole wheat flour instead of white and light butter instead of regular, but for only 3 points - forget it!