Bobby’s Lighter Lemon Bars

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Bobby’s Lighter Lemon Bars Bobby’s Lighter Lemon Bars Recipe Courtesy of

54321 Based on 6 Reviews

198 Fewer Calories
10g Less Fat

Servings: 16 bars
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/3 cups all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon baking powder
2 large eggs
1 egg white
3 tablespoons butter, softened
1 cup granulated sugar, divided
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice (about 3 lemons)
Confectioners’ sugar for dusting

Directions

Preheat the oven to 350 degrees.  Line an 8-inch square baking pan with foil, allowing the foil to extend over the pan by 2 inches. Lightly spray with nonstick spray.

Whisk together 1 cup of the flour, the salt, and baking powder in a small bowl. Whisk together the eggs and egg white in a small bowl until blended.

To make the crust, with an electric mixer on low speed, beat the butter in a medium bowl until smooth. Add 1/4 cup of the sugar and beat until blended. Beat in 1 tablespoon of the egg mixture and 1 teaspoon water. Gradually beat in the flour mixture until blended. Evenly press the dough onto the bottom and 1/4 inch up the sides of the pan. Bake until the crust is golden brown, about 20 minutes. Reduce the oven temperature to 300°F.
Meanwhile, to make the filling, whisk together the remaining 1/3 cup flour and the remaining 3/4 cup sugar in a medium bowl. Whisk in the remaining egg mixture, the zest, and juice until blended.

Pour the lemon mixture over the warm crust. Bake until the filling is set, about 25 minutes. Let cool in the pan on a wire rack. Refrigerate until well chilled, at least 2 hours or overnight. Sprinkle with confectioners’ sugar. Lift from the pan using the foil as handles. Cut into 16 squares.

Original recipe courtesy Paula Deen:  Lemon Bars

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Nutritional Information: Per Serving: 121 Cal (22% from Fat, 7% from Protein, 71% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 0 g Fiber; 13 g Sugar; 11 mg Calcium; 1 mg Iron; 74 mg Sodium; 36 mg Cholesterol

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Leave a Comment

Reader Comments:

54321

By Linda on October 03, 2011

54321

Do you think you could use a sugar substitute in this recipe? We have a diabetic in the family.

By Brenda on September 21, 2011

21321

Think I will stick to the original, classic lemon bars. They can't be beat!! The crust on this version is not tender and they don't form a thin meringue on the top like the originals do. Also, the powdered sugar dusting soaks up and disappears, even after refrigerating all night before dusting. The old original recipe is to die for!! You will be hooked.

By Brenda on August 27, 2011

54321

By Anonymous on November 17, 2010

54321

By Anonymous on November 17, 2010

54321

Loved the extra lemon flavor, which made it very refreshing. Thank You for the recipe, I will continue to use this one. T. Schmidt

By Anonymous on August 16, 2010

These are delicious!  I never had the originals, but it is hard for me to believe these are the “lighter” version because they have a rich and fresh taste.  Good job, Bobby!  Keep ‘em (more light recipes) comin!!!  And P.S. - for heaven’s sake, somebody make these recipes printable!

By Kathy Harrington on September 28, 2010

Paula & Sons, love your show the recipes are great. When I keep my 9 yr. old grandson he wants to cook with you. So I tell him lets see if we have everything we need if we don’t off to the store we go. So when he come here we will have to bake the lemon bars. He want eat them because he does’nt like lemon lol. But at Christmas time we fix goodies for each family as a gift. They all love that. I fix all kinds of stuff if one persons is a little different they let me right quick. We’ll see what happen this year. God you & you lovely family.

By becky davis on September 26, 2010

I am at this moment making the lemon bars. I put the exact ingredients as called for in the crust but it did not make a dough. I had to add a good bit more water to get the dough to form. Are the recipe amounts correct for the crust? I am baking it now and have already made my filling. I hope it all works out. I have been looking forward to making these since I found the recipe.

By Pam LaGrone on September 05, 2010

Paula, Is there a cookbook out with Bobby’s reduced cal receipes?  I’d love to have one if so.  I can’t get these to print off the computer!Thank’s

By Lynn Harris on July 28, 2010

Hi do u have a conversion into grams or ounces for us brits who use the site?

By frances on June 29, 2010

These lemon bars are soo good and you can’t even tell they’re lighter in calories! Keep up the good work Bobby:)

By Regina on June 24, 2010

Bobby’s Lighter Lemon Bars
I love the lemon Bars and love this website. I wish you would put a print tab on here so I could print recipe without copying and pasting.
Love Paula’s show and make lots of her recipes.

By Pam LaGrone on June 24, 2010

I love the lightened up recipes—it makes it easier to fit some of your mom’s wonderful recipes into my quest to lose weight and eat healthier.  Keep up the good work!!
Dorothy

By Dorothy Carter on June 24, 2010

Hi Bobby,
My husband loves lemon bars and will definately try this one. He is diabetic and there are only a few deserts he likes and lemon bars is one.

By Bonnie on June 24, 2010

I love your show..You are my favorite ...I also love to bake…Thanks for the recipe..I will be making it for the big 4th of July Party at my house….

By Joni Harris on June 24, 2010

I love this dessert cuase it does not contain milk my husband cant have any milk product and this is a perfect dessert. what esle can i make that does not contain milk?

By kristina tobias on June 24, 2010

Love you recipes.  I am from Albany and went to Albany High.  You cook like us Ga. girls.

By Carlene Walker on June 24, 2010

Hello, Paula, Jamie,& Bobby. I love your show, your recipes, and i love me some paula deen. i like how bobby has reduce some of the cal, and fat in the lemon bars, you know a girl still want her sweets even when hers watching her waistline. Thank y’all so much for the shows, the recipes and the laughter. I wanted to know if you could make your recipes from this website, where we could email the recipes to ourself and/or others, that would be great if we could do that, cause some times i cant print out the recipes if im at work. thank you again for being you.

By Annette on June 23, 2010

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