Glazed Lemon Bars Low Fat Recipes

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

GLAZED LEMON-COCONUT BARS

Steps:

• Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
• Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
• Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
• In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

GLAZED LEMON-COCONUT BARS

Steps:

• 1. Heat oven to 350°. Mix 1 cup baking mix and the powdered sugar in small bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased square pan, 8 x 8 x 2 inches. Bake about 10 minutes or until light brown. 2. Mix remaining ingredients except Lemon Glaze. Pour over baked layer. Bake about 25 minutes or until set and golden brown. Loosen edges from sides of pan while warm. Spread with Lemon Glaze. Cool completely, about 1 hour. For bars, cut into 3 rows by 4 rows. Lemon Glaze Mix ingredients until smooth. NUTRITION INFORMATION 1 Serving Calories 130 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 160mg Carbohydrate 26g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch, 1 Fruit, 1/2 Skim MilkFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.