Easy Lemon Bars Recipe: How To Make Lemon Bars

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nuttiness.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: cornstarch + sugar

Erythritol is a low-calorie sweetener.

Line an 8-inch baking pan with foil, leaving overhang for handles.

Crush 20 reduced fat Nilla wafers in a resealable plastic bag by squeezing out the air and using a rolling pin until finely crushed.

Add 1/2 cup flour and 1/4 cup firmly packed brown sugar to the crushed wafers.

Cut in 1/4 cup cold margarine using a pastry cutter until the mixture resembles coarse crumbs. Alternatively, use two knives to cut in the margarine.

Press the mixture firmly into the bottom of the lined baking pan using the back of a measuring cup.

Bake the crust in a preheated oven at 350°F for 15 minutes.

While the crust is baking, beat 1 package of softened Philadelphia light cream cheese or Neufchâtel cheese with 1 cup granulated sugar using an electric mixer on medium until well blended.

Add 2 eggs, 2 tablespoons flour, 1 tablespoon grated lemon peel, lemon juice, and baking powder to the cream cheese mixture and mix until combined.

Pour the cream cheese mixture over the baked crust.

Bake in the oven at 350°F for 25 to 28 minutes or until the center is set.

Cool completely, then refrigerate for at least 2 hours or overnight.

Sprinkle with icing sugar or powdered sugar before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens