Lively Lemon Bars

The bright flavor of lemon seems to personify summer, but you can enjoy this delightful, tea-time dessert any time of the year. 


  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup (1 stick) 70% vegetable oil spread
  • 3   lemons
  • 1 cup granulated sugar
  • 2   eggs
  • 2   egg whites
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons powdered sugar


  1. Preheat oven to 350ºF. Spray Square Baker with canola oil using Kitchen Spritzer. For crust, combine flour and powdered sugar in Classic Batter Bowl. Add vegetable oil spread; blend using Pastry Blender until mixture resembles coarse crumbs. Press crumb mixture onto bottom of baker. Bake 17 minutes; remove from oven to Stackable Cooling Rack.

  2. Meanwhile, for filling, zest two of the lemons using Zester/Scorer to measure 2 teaspoons zest. Finely snip zest using Professional Shears. Juice lemons using Juicer to measure 1/2 cup juice. In Small Batter Bowl, combine lemon zest, juice, granulated sugar; whisk using Stainless Whisk. Add eggs, egg whites, flour and salt to batter bowl; whisk until blended.

  3.  Pour filling over crust, spreading evenly. Bake 20 minutes or until filling is set. Remove from oven to cooling rack. Cool completely. Sprinkle with powdered sugar. Cut into bars.


  • 16 bars  servings of 1 bar

Nutrients per serving:

Calories 170 (30% from fat), Total Fat 6 g, Saturated Fat 1 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 3 g, Sodium 105 mg, Fiber 0 g 

U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 1 fat (2 carb) 

Cook's Tips:

To reduce calories and fat, this recipe calls for reduced-fat vegetable oil spread that comes in a stick form instead of butter or margarine. We recommend a vegetable oil spread with at least 70% fat. Other products contain too much water, which cause baked goods to become tough.

Store lemon bars in a tightly covered container at room temperature.

Be sure the lemon bars are completely cool before cutting. The Mini-Serving Spatula is just the right size for removing the cut bars from the pan.

Keep a Flour/Sugar Shaker filled with powdered sugar on hand for a quick, easy and fat-free finish to cakes, cookies and bars.

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