Butter-Crunch Lemon Bars

Butter-Crunch Lemon Bars Recipe
Photo: Oxmoor House
A buttery, crunchy pastry crust forms the base for a tangy lemon filling. You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.

Yield:

Serves 12 (serving size: 1 bar)

Recipe from

Oxmoor House

Recipe Time

Hands-On: 45 Minutes
Chill: 89 Hours, 20 Minutes

Nutritional Information

Calories 187
Fat 6 g
Satfat 3.5 g
Monofat 1.7 g
Polyfat 0.0 g
Protein 3.5 g
Carbohydrate 31 g
Fiber 2.1 g
Cholesterol 29 mg
Iron 1.1 mg
Sodium 127 mg
Calcium 50 mg

Ingredients

Crust:
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
4.5 ounces all-purpose flour (about 1 cup)
Cooking spray
Filling:
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white
Powdered sugar (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup, and level with a knife. Add flour to butter mixture, and beat at low speed until well blended. Press crust into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes.

3. To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add granulated sugar and next 6 ingredients (through egg white), and process until well blended. Pour filling over crust.

4. Bake at 350° for 25 minutes or until set (the edges will get lightly browned). Cool. Cover and chill 8 hours. Sprinkle with powdered sugar before serving, if desired.

Greg Patent,

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013