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Butter-Crunch Lemon Bars

Photo: Oxmoor House
Hands-On time 45 mins
Chill time 89 hrs, 20 mins
Yield Serves 12 (serving size: 1 bar)
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.

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)

Nutrition 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

How to Make It

  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 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.

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