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Name: Lemon Bars - Lowfat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3/4 c Flour; sifted; 1/4 c Cornmeal; 1 pn Salt; 1/8 ts Baking soda; 2 tb Unsalted butter; at room; 1 c Sugar; divided; 1 Egg yolk; 1 tb Nonfat yogurt; 1/4 ts Vanilla; 2 Eggs; 1 Egg white; 1/2 c Lemon juice; Grated zest of 1 large lemon; 1/4 c Flour; Powdered sugar for dusting

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INGREDIENTS

3/4 c Flour; sifted
1/4 c Cornmeal
1 pn Salt
1/8 ts Baking soda
2 tb Unsalted butter; at room
1 c Sugar; divided
1 Egg yolk
1 tb Nonfat yogurt
1/4 ts Vanilla
2 Eggs
1 Egg white
1/2 c Lemon juice
Grated zest of 1 large lemon
1/4 c Flour
Powdered sugar for dusting

Servings

INSTRUCTIONS

Position rack in lower third of oven and Preheat oven to 350 degrees. Spray pan lightly with vegetable oil spray. Make the crust: Stir the 3/4 cup of flour, the corneal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly. Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes. Make the topping: Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4 cup of flour. When crust is brown, turn oven temperature down to 300 degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares. Serve cold or at room temperature (I like them cold) dusted with powdered sugar. They last a couple of days but are most delicious on the day they are baked. Do not freeze Recipe by: Net Posted to JEWISH-FOOD digest by Linda Shapiro on Nov 02, 1998,

NOTES

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Lemon Bars - Lowfat

3/4 c Flour; sifted
1/4 c Cornmeal
1 pn Salt
1/8 ts Baking soda
2 tb Unsalted butter; at room
1 c Sugar; divided
1 Egg yolk
1 tb Nonfat yogurt
1/4 ts Vanilla
2 Eggs
1 Egg white
1/2 c Lemon juice
 Grated zest of 1 large lemon
1/4 c Flour
 Powdered sugar for dusting

Position rack in lower third of oven and Preheat oven to 350 degrees. Spray  pan lightly with vegetable oil spray.    Make the crust: Stir the 3/4 cup of flour, the corneal, salt and baking  soda together with a whisk to combine. Set aside. In a medium mixing bowl,  beat the butter until creamy. Add 1/3 cup of the sugar and beat at high  speed for about one minute or until mixture loses its crumbly texture and  begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the  dry ingredients and beat on low speed just until combined. Scrape the bowl  and beater. Knead the mixture briefly with your hands to mix thoroughly.    Press the dough evenly into the pan and prick all over with a skewer or  fork. If pan is light weight, place on baking sheet. Bake until brown on  top, about 20 to 25 minutes.    Make the topping: Whisk eggs and the egg white with the remaining sugar  until combined. Whisk in the lemon juice and zest. Whisk in the 1/4 cup of  flour. When crust is brown, turn oven temperature down to 300 degrees. Pour  topping over hot crust and bake 15 to 20 minutes, or until topping barely  jiggles in the center when you shake the pan gently back and forth. Cool on  a rack. Chill before cutting into squares.    Serve cold or at room temperature (I like them cold) dusted with powdered  sugar. They last a couple of days but are most delicious on the day they  are baked. Do not freeze    Recipe by: Net    Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 02,  1998,

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 12 Servings

Calories: 143
Calories from Fat: 42 (29%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.7g
Cholesterol 193.8mg		60 %
Sodium 78mg		3 %
Potassium 109.9mg		3 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 16.9g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 143

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