Reduced Fat Lemon Squares

This was recently on the MSNBC website.

Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil to hang over pan edges. Spray foil lightly with vegetable oil spray.

For the crust:

  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 1/3 cup (1 1/3 ounces) confectioners sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter cut into 1/2-inch pieces and chilled
  • 1 tablespoon whole milk
  1. Process flour, sugar, cornstarch, lemon zest, baking powder and salt in food processor until combined. Add butter and milk and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, 16 to 20 minutes. Cool crust on wire rack for 15 minutes.

For the lemon topping:

  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1 large egg plus 1 large egg white lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
  • 1 tablespoon confectioners sugar
  1. Reduce oven temperature to 325 degrees. Whisk granulated sugar, egg, egg white, flour and salt together in bowl until smooth. Stir in lemon juice and zest until combined. Pour filling over cooled crust and bake until filling is set, 15 to 20 minutes. Cool completely in pan on wire rack, about 1 hour. Dust with confectioners’ sugar. Using foil overhang, lift lemon squares from pan and cut into 9 squares. Serve.

Makes 9 lemon squares

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