lemon bar

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Servings : 16
Calories: 113
Low syn

Recipe Notes

5 *SmartPoints (Green plan)

5 *SmartPoints (Blue plan)

5 *SmartPoints (Purple plan)

3 *PointsPlus (Old plan)


  • 1 cup all-purpose flour, divided use
  • ¼ cup cornmeal
  •  teaspoon baking powder
  •  teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 1 teaspoon water
  • 2 tablespoons butter, softened
  • 1 cup granulated sugar, divided use
  • 1 tablespoon lemon zest
  • ½ cup lemon juice (about 4 lemons)
  • 1 tablespoon confectioners’ sugar


    • Position an oven rack in the center of the oven. Heat the oven to 350F degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim by 2 inches. Spray the foil with non-stick spray.

    To make the crust:

    • In a small bowl, whisk together â…” cup of the flour, cornmeal, baking powder and salt until well blended; then set it aside.
    • In another small bowl, beat together the eggs and egg white.
    • Take 1 tablespoon of the egg mixture and place it in a cup, along with the teaspoon of water, and stir it together. Set aside both egg mixtures.
    • With an electric mixer on low speed, beat the butter in a medium bowl until creamy. Add ¼ cup of the granulated sugar and beat until blended. Beat in the egg-water mixture. Add the flour mixture and beat until blended. (The dough will be crumbly.)
    • Press the dough mixture evenly onto the bottom and ¼-inch up the sides of the foil-lined pan. Bake until golden brown, 20 to 25 minutes.

    Make the filling while the crust bakes:

    • In a medium bowl, whisk together the remaining â…“ cup flour and ¾ cup granulated sugar. Whisk in the remaining egg mixture until blended. Add the lemon zest and lemon juice and whisk until well blended.
    • Remove the crust from the oven and place on a rack. Reduce the oven temperature to 300F degrees. Pour the lemon mixture over the hot crust. Bake until the filling is set, 20 to 25 minutes.
    • Remove from the oven and place on a wire rack to cool. Refrigerate until cold, at least 1 hour and up to 8 hours.
    • When ready to serve, sprinkle the chilled bars with confectioners’ sugar. Use the foil to lift the slab of bars from the pan. Cut into 16 even squares.
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