Reduced-Fat Lemon Squares

Name: Reduced-Fat Lemon Squares
Yield: Makes 9 lemon squares
Cuisine: American
Ingredients: 3/4 cup (3 3/4 ounces), all-purpose flour; 1/3 cup (1 1/3 ounces), confectioners' sugar; 3 tablespoons, cornstarch; 1 1/2 teaspoons, grated lemon zest; 1/2 teaspoon, baking powder; 1/4 teaspoon, salt; 4 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1 tablespoon, whole milk; 3/4 cup (5 1/4 ounces), granulated sugar; 1 , large egg plus 1 large egg white, lightly beaten; 2 tablespoons, all-purpose flour; 1/8 teaspoon, salt; 1 tablespoon, grated lemon zest plus 6 tablespoons juice (2 lemons); 1 tablespoon, confectioners' sugar

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Appears in Cook's Country June/July 2011

Desserts or Baked Goods

American

Light

Brownies & Bars

Our challenge? Reducing the fat in the ultra-buttery crust yet making a bar cookie we'd still want to eat.

SERVESMakes 9 lemon squares

TIME1¼ hours, plus 1 hour cooling

WHY THIS RECIPE WORKS

A little number crunching revealed that lemon squares’ shortbread-like crust is the main fat and calorie heavyweight. We were able to scale back the butter by two-thirds yet keep the same flavorful, tender bite by employing milk for moistur...

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