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Lemon Sunshine Bars

chef.cristian's picture
Ingredients
For crust
  Whole wheat pastry flour 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Finely chopped hazelnuts 3 Tablespoon
  Finely shredded lemon peel 1 Teaspoon
  Salt 1⁄8 Teaspoon (Optional)
  Buttermilk 1⁄3 Cup (5.33 tbs)
  Oil 1 Tablespoon
  Sugar 3⁄4 Cup (12 tbs)
  All purpose flour 2 Tablespoon
  Baking powder 1⁄4 Teaspoon
  Fat free egg substitute 1⁄2 Cup (8 tbs)
  Finely shredded lemon peel 2 Teaspoon
  Fresh lemon juice 3 Tablespoon
  Powdered sugar 2 Tablespoon
Directions

To make the crust Preheat the oven to 350°.
Lightly spray an 8" X 8" X 2" baking pan with no-stick spray and set aside.
In a medium bowl, stir together the pastry flour, sugar, hazelnuts, lemon peel and, if desired, salt.
In a small bowl, stir together the buttermilk and oil.
Drizzle the buttermilk mixture over the flour mixture.
Using a pastry blender or fork, cut or mix in the buttermilk mixture until combined.
Press the mixture in the bottom of the prepared pan.
Bake for 12 to 15 minutes or until lightly browned.
To make the filling: In a small bowl, stir together the sugar, flour and baking powder.
Then stir in the egg substitute, lemon peel and juice.
Use an electric mixer to beat for 2 minutes on medium speed or until thoroughly combined.
Pour the filling on the hot crust, then bake about 20 minutes more or until the bars are lightly browned around the edges and the center is set.
Cool on a wire rack.
Before serving, lightly sift the powdered sugar over the top.
Then cut into bars.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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