Similar to lemon cheesecake bars, this lemon squares recipe is light and creamy on the inside and cakey underneath.
Serve these lemon squares with green tea for a perfect afternoon treat.
Lemon Bars Recipe
- 1 yellow cake mix
- 3/4 cup liquid egg substitute
- 1/3 cup canola oil
- 1/4 cup lemon juice
- 3/4 cup water
- 15 oz. part-skim ricotta cheese
- 8 oz. non-fat sour cream
- 3 eggs
- 1/3 cup sugar
- zest of 1 lemon
- powdered sugar (optional)
Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick spray. In a large mixing bowl, combine cake mix, egg substitute, oil, lemon juice and water. Pour into prepared pan. In another mixing bowl, whisk together ricotta cheese, sour cream, eggs, sugar and lemon zest. Pour over batter in pan. Bake 55-65 minutes until browned around the edges. Cool 4 hours in refrigerator. Sprinkle with powdered sugar.
Makes 36 lemon bars.
Per lemon bar: 119 calories, 5 g fat (1 g saturated), 22 mg cholesterol, 15 g carbohydrate, 0 g fiber, 3 g protein, 2% Vitamin A, 1% Vitamin C, 6% calcium, 2% iron
The copyright of the article Lemon Bars in Low Fat Cooking is owned by Stephanie Gallagher. Permission to republish Lemon Bars in print or online must be granted by the author in writing.
