Light lemon bars are a refreshing spring dessert. Less butter, less sugar, and use of egg whites makes this recipe a bit lighter than the classic version.
**This post was updated in 2020**
I made these lemon bars for my friend Jen’s birthday a while back.
What better gift to give someone for their birthday than a guilt free treat? This particular lemon bar recipe is lightened up a bit, and perfect for those like my friend Jen who can’t stop at just one!
Lemon desserts are big in my house now that I live in a house with a lemon tree. I used to have to ask kind neighbors for lemons but now I’m the one doing the peddling.
I never understood when I used to see trees full of fruit. Why don’t those people use their lemons?!?
Well now I get it. There are just TOO MANY to use. Even for us, and our tree is small.
I’ve started shipping lemons to friends and leaving a big box out front that says “FREE”….and that’s AFTER I make about 2 dozen different types of lemon desserts.
I’m not complaining. I am very grateful, I just now have a bit more sympathy for those with fruit trees.
Light Lemon Bars
Less butter, less flour and egg whites make these lemon bars a bit healthier than your average recipe. They definitely do not lack in flavor though!
What are some of your favorite lemon desserts? If you’re looking for more inspiration, check out the links below.
Best lemon dessert recipes
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Light Lemon Bars
Light lemon bars are a refreshing spring dessert. Less butter, less sugar, and use of egg whites makes this recipe a bit lighter than the classic version.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 3 tablespoons pine nuts toasted and finely ground
- 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
Instructions
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Preheat oven to 350° Spray an 8X8 glass baking dish with cooking spray.
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In a medium bowl combine flour, 1/4 cup powdered sugar, ground pine nuts, and salt. Add butter and canola oil. Mix gently using a pastry blender until mixture resembles coarse meal.
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Press mixture firmly into the bottom of the prepared baking dish. Bake for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
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Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust.
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Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack.
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Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.
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Charlene says
Could you tell me what the Pine Nuts are for? I’m allergic to to Pine anything.
betsy says
I think the oils in the nuts compensate for the lack of butter. Pine nuts are very mild (do not taste like pine) so you couldn’t taste them at all, although I’m sure you could substitute almonds, but you would be able to taste them for sure
Jen says
I felt way less guilty eating these on my birthday (and the leftovers later that weekend.) Thanks Betsy!