WEEKDAYS 1e|12c|p

Reduced Guilt Triple Lemon Bars

Daphne Oz
Servings: 20
1 to 2 hr

A lightened-up lemon bar for those watching their waistlines.

  • Ingredients
  • step-by-step directions
Reduced Guilt Triple Lemon Bars
  • For the Oatmeal Crust:
  • 1/2 cup Coconut Oil (melted)
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Lemon (zest; reserve juice for filling)
  • 1 1/2 cups Quick-Cooking Oats (ground)
  • 1/2 teaspoon Salt
  • For the Filling:
  • 7 large Eggs
  • 2 cups Granulated Sugar
  • 3/4 cup freshly squeezed Lemon juice (about 4 lemons; reserve zest)
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • For Serving:
  • 1/2 cup Confectioners Sugar (plus reserved zest for dusting)
  • For the Oatmeal Crust: Preheat oven to 350 degrees F. In a large bowl, whisk coconut oil and sugar for about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended. Add the oats and salt and mix just until fully incorporated. Do not over mix the dough.
  • Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. 
  • Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack.
  • For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice. In a medium bowl, whisk together the flour, baking powder and salt. Slowly whisk the flour mixture into the egg mixture just until combined.
  • Pour the mixture into the baked crust and cooked for 35 to 40 minutes, or until filling is set. Remove and allow to cool on the wire rack.
  • Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle.
  • For Serving: Dust the confectioner's sugar over and lemon bars and sprinkle the reserved lemon zest. 
Similar categories: Desserts Courses & Meals
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