• Prep Time:
  • Cooking Time:
  • Serves: 18 Servings

Lemon Squares

  • Recipe Submitted by on

Category: Desserts, Cakes, Low Fat

 Ingredients List

  • Nonstick Cooking Spray
  • 1 c All-Purpose Flour, Plus
  • 2 tb All-Purpose Flour, Divided
  • 1/2 ts Baking Powder, Divided
  • 1/4 ts Baking Soda
  • 1/4 ts Salt
  • 1 1/4 c Sugar, Divided
  • 2 ts Lowfat Margarine, *Note
  • 2 ts Canola Oil, **Note
  • 1/2 c Egg BeatersĀ® 99% Egg
  • -Substitute, Plus
  • 2 ts Egg BeatersĀ® 99% Egg
  • -Substitute, ***Note,
  • -Divided
  • 1 tb Grated Lemon Rind, Divided
  • 1/4 c Fresh Lemon Juice
  • 1 lg Egg
  • Confectioner's Sugar, For
  • -Dusting


Adapted from The Eating Well Dessert Cookbook

*NOTE: Original recipe used 1 T butter, softened

**NOTE: Original recipe used 1 T canola oil

***NOTE: Original recipe used 2 lg egg whites, divided

Preheat oven to 350 deg F. Lightly coat an 8 x 12" or 7 x 11" baking pan
with cooking spray.

In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda
and salt. In mixing bowl, beat together 1/2 C sugar, lowfat margarine
(butter), oil, egg white and lemon rind (zest) with electric mixer until
smooth. Stir in dry ingredients until blended and crumbly. (Reggie Note:
Mine never did get crumbly... it was a batter)

Press dough in an even layer in baking pan. (Reggie Note: I just poured it
into the baking pan.) Bake the crust 15 - 20 min or until it is puffed all
over and browned around the edges.

Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest,
lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
Pour evenly over hot crust and bake about 14 - 20 min longer, or until set.
Let cool completely in pan on a wire rack. Cut into squares and dust with
confectioner's sugar. (Reggie Note: I omitted the confectioners sugar)

Servings: Makes 18 Prep Time: About 15 min Baking Time: About 30 - 40 min

These are fabulous!!

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