Tart, tangy and scrumptious low fat lemon bars - perfect to brighten any winter day or to serve at your next tea party.

Low fat shortbread? You bet! This is the base that One Smart Cookie cookbook author Julie Van Rosendaal has created for the infinitely popular Classic Lemon Bars. And yes, there are people who would prefer these over say a brownie.

“I haven’t met anyone yet who doesn’t love lemon bars, and many would choose them over chocolate. These are classic lemon bars with a shortbread base – but this version uses half the fat of a traditional shortbread crust. It will be crumbly and dry, but trust me, it works!” says Van Rosendaal.

If per chance you prefer chocolate and only chocolate, here’s the recipe to Julie’s low fat, full flavour Chocolate, Pecan Olive Oil Wafers- a recipe she specially developed for her parents. And for those who prefer a little spice in their life, Julie’s Molasses Crinkle Cookie recipe is a crowd pleaser that’s fool-proof for the cookie monster in your family.

This writer has a whole lot of cookies to bake up for niece’s upcoming birthday, and these lemon bars are sure to fit the bill for all of the “kids” with a sweet tooth or two in the family.

Classic Lemon Bars Recipe

Courtesy of: Julie Van Rosendaal

Ingredients:

Base:

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 scant cup all-purpose flour
• pinch salt

Topping:

• 1 cup sugar
• 2 Tbsp. all-purpose flour
• 1/4 tsp. baking powder
• pinch salt
• 1 large egg
• 1 large egg white
• grated zest of 1 lemon
• juice of 1 lemon (3 Tbsp.)
• icing sugar, for sprinkling

Method:

Preheat oven to 350°F.

1. In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly.
2. Press into the bottom of an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 8-10 minutes, until just barely golden around the edges.
3. In the same bowl (no need to wash it), stir together the sugar, flour, baking powder and salt. Add egg, egg white, lemon zest and juice and stir until well blended and smooth. Pour over the base.
4. Return to the oven for 25–30 minutes, until slightly golden on top and bubbly around the edges. Cool completely in the pan on a wire rack. Sprinkle with icing sugar before cutting into bars.

Makes 12 bars.

Per Bar: 168 calories, 4.4 g fat (2.5 g saturated fat, 1.3 g monounsaturated fat, 0.2 g polyunsaturated fat), 30.8 g carbohydrates, 28.3 mg cholesterol, 2.1 g protein, 0.4 g fiber. 23% calories from fat

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