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Low Fat Lemon Bars

Instruction Video:

One 8X8" square pan yields 16 pieces.

Making the Crust:

  1. Preheat oven to 400°F (204°C). Line the 8X8" pan with aluminum foil. Oil the aluminum foil lightly with salad oil.
  2. Sift and mix in a bowl:
    • 2 tablespoons granular sugar
    • 2/3 cup and 1 tablespoon (100 g) all purpose flour
    • A little less than 1/2 teaspoon salt
  3. Add butter and salad oil to the flour mixture. Break the lumps of flour and butter with a pastry blender until it looks as fine as cornmeal.
    • 3 tablespoons cold unsalted butter, cut into small pieces
    • 1 tablespoon salad oil
  4. Chop almonds finely. Do not use a food processor because it will make the almonds too fine. Do not substitute with almond meal, which is too smooth and will result in a disappointing crust. Mix the chopped almonds into your dough mixture with a spoon.
    • 1/4 cup (35 g) almonds
  5. Put the dough mixture into the prepared pan and spread it evenly. Press the dough hard with your fingertips and make as even and flat as you can. Spray water on the whole surface lightly but thouroughly. Alternately, you can use a brush to apply water to the crust. Do not make it soggy. Bake in preheated oven for 12 minutes or until lightly browned at 400°F (204°C).
    • A little water

Making the Filling:

  1. Mix in a small saucepan:
    • 4 tablespoons (30 g) all purpose flour
    • 1/3 cup and 1 tablespoon (75 g) sugar
    • A pinch of salt
  2. In a separate bowl, whisk:
    • 3 large eggs
  3. Slowly add lemon juice to the saucepan, mixing with a whisk. Mix until you see no lumps of flour. Heat over medium-low heat, stirring constantly with a whisk until it starts to thicken. Remove from heat.
    • 1/2 cup (120 cc) lemon juice, about 2-3 lemons
    • 1/2 teaspoon lemon zest, about 2-3 lemons
  4. Slowly add whisked eggs. Blend well and put it back onto the stove and cook over medium-low heat, stirring constantly with a whisk until it starts to boil. It is important to stir continuously to avoid lumps. Remove from heat and stir in butter. Spread the lemon custard evenly over the baked crust. Sprinkle lightly-toasted sliced almonds or chopped almonds. Sift powdered sugar just before serving.
    • 1/2 tablespoon butter
    • Lightly-toasted chopped almonds, about 10 almonds
    • 1 tablespoon powdered sugar
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