Light Lemon Squares

I made these lemon squares for my friend Jen’s birthday a while back. She loves lemon squares so much, she sometimes can’t stop with just one (sorry to bust you out on the internet Jen). I thought, what better gift to give her for her birthday then lemon squares that she can eat a bunch of and not feel guilty? I’m pretty sure that’s what all women want. Guilt free desserts.

Of course I owe it all to my fave magazine, Cooking Light. Each month they do a feature where they make a lighter version of a popular dish. Perhaps you caught my post on light pina coladas? I think it was fate that these light lemon squares showed up right in time for Jen’s birthday. I wonder if they could put together a light biscuits and gravy before The Hubs birthday in December? That would be great. Thanks Cooking Light!

Light Lemon Squares recipe from Cooking Light 

• 3 2/5 ounces all-purpose flour (about 3/4 cup)
• 1/4 cup powdered sugar
• 3 tablespoons pine nuts, toasted and coarsely chopped
• 1/8 teaspoon salt
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 2 tablespoons canola oil 
• Cooking spray
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon rind
• 1/2 cup fresh lemon juice 
• 2 large eggs 
• 1 large egg white 
• 2 tablespoons powdered sugar

• Preheat oven to 350°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal. Place mixture into the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into bottom of pan. Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.

•  Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.