Slim Meyer Lemon Squares
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 59.4
- Total Fat: 1.7 g
- Cholesterol: 11.6 mg
- Sodium: 38.0 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Slim Meyer Lemon Squares calories by ingredient
Introduction
I got a whole crap load of lemons and thought of making lemon bars! However, I don't get to use to many of my lemons! I got a whole crap load of lemons and thought of making lemon bars! However, I don't get to use to many of my lemons!Number of Servings: 16
Ingredients
-
Nonstick cooking spray
1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour plus 2 tablespoons
6 tbsp. granulated sugar, divided
4 tbsp. cold margarine (I used Brumble and Brown)
1 egg
1 egg white
1/4 tsp. finely grated lemon zest
juice from one meyer lemon
1 tbsp. water
1/4 tsp. baking powder
1 tbsp. powdered sugar
Directions
Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside.
In a small mixing bowl, combine whole wheat pastry flour, 1/4 cup all purpose flour and 3 tablespoons sugar; cut in margarine until crumbly. Pat mixture onto the bottom of prepared pan, you may have to work the dough, but it will spread thin. Bake in a preheated 350-degree oven for 13 minutes.
Meanwhile, in a large bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy, about 3 minutes. Add 3 tablespoons of sugar and 2 tablespoons of flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.
In a small mixing bowl, combine whole wheat pastry flour, 1/4 cup all purpose flour and 3 tablespoons sugar; cut in margarine until crumbly. Pat mixture onto the bottom of prepared pan, you may have to work the dough, but it will spread thin. Bake in a preheated 350-degree oven for 13 minutes.
Meanwhile, in a large bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy, about 3 minutes. Add 3 tablespoons of sugar and 2 tablespoons of flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.
