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LOW-FAT BAKING

Lemon Aid

March 18, 1993|DONNA DEANE | TIMES FOOD STYLIST

The fresh flavor of lemon filling along with a vanilla wafer crust combine to make a great tasting bar cookie with only 2 grams of fat. Be sure to buy liquid whole eggs for the filling because they can be beaten until thick and lemon colored, just like real eggs. After baking let cool to room temperature before cutting into bars or any shape you desire.

LEMON BARS 2 cups vanilla wafers, crushed 2 tablespoons butter, melted 1/2 cup reduced-cholesterol liquid whole eggs (such as Simply Eggs egg substitute) 3/4 cup sugar Grated zest 1 lemon 1/4 cup lemon juice Dash salt 2 tablespoons flour

Combine wafer crumbs and butter. Set aside 1/4 cup crumbs for topping. Pat remaining crumbs into 8-inch-square pan. Bake at 350 degrees 4 to 5 minutes just until lightly browned. Cool.

Beat liquid whole eggs until thick and light in color. Gradually beat in sugar until very thick and light. Stir in lemon zest and juice, salt and flour. Pour over baked crust. Sprinkle remaining crumbs over top.

Bake at 350 degrees about 20 minutes or until center is set. Let cool to room temperature. Cut into bars or desired shapes. Makes 18 bars.

Each serving contains about: 65 calories; 39 mg sodium; 6 mg cholesterol; 2 grams fat; 12 grams carbohydrates; 1 gram protein; 0.01 gram fiber.

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