Healthy (well, healthier than most) Lemon Bars

I love a good lemon bar. The tartness of the lemon, the sweetness of the sugar, the crunchiness of the crust – it all comes together to make such a great dessert. And though it’s not something that I bake often, during the summer, when the lemons are a-ripening, it’s a great option for a warm summer day. I recently discovered this Cooking Light recipe (it was one of their recipe makeovers), that is a way healthier option that the original lemon bar recipe. And you won’t be suffering either – all that good flavor and taste is still there!

Lemon Squares

Serves 16 (Remember this when you want to eat the whole pan…)
Time: About an hour, but they need to chill for 2 more.


  • 3/4 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 3 Tbsp pine nuts, toasted (toasting is a must do!) and coarsely chopped
  • 1/8 tsp salt
  • 2 Tbsp chilled unsalted butter, cut into small pieces
  • 2 Tbsp canola oil
  • 3/4 cup granulated sugar
  • 2 Tbsp all-purpose flour
  • 1 tsp grated lemon rind
  • 1/2 cup fresh lemon juice
  • 2 large eggs
  • 1 large egg white
  • 2 Tbsp powdered sugar


  1. Preheat oven to 350°.
  2. Make sure to toast your pine nuts! If you don’t they’ll have a really strong flavor that will overpower the lemon (sadly, I’m speaking from experience about some overly nutty bars). If you haven’t already toasted them, do it now! I throw mine in a little dry non-stick pan with the heat on medium-ish for about 3 minutes. Don’t go too far, as they’ll burn quickly! Keep an eye on them and when you start to smell them, you’ll know they’re almost done.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal.
  4. Place mixture into the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into bottom of pan.
  5. Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
  6. Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack.
  7. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.

Nutritional Info and the original recipe can be found on Cooking Light here

One thought on “Healthy (well, healthier than most) Lemon Bars

  1. Pingback: Roasted Chicken Thighs with Lemon and Oregano | Tant Pour Tant

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