Lemon Bar/Square Renovation - Ww 2-3 Pts Each

“When I saw this recipe in WW Magazine, I HAD to try it. I LOVE lemon squares and have been looking for a lighter version. At first bite, I thought these were okay....but now I've had 3 and really have to put them away or I'll eat the whole pan. They do have that gooey consistency of a lemon bar! I guess I'd like them to be thicker and in that case would make them in a smaller pan...but then the portions would be smaller - it's all a trade. As written, the recipe is 3 pts per square. However, I used Land O Lakes light butter (oxymoron!) which brought it down to 2 pts per square.”
24 bars

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Make crust: mix flour and brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea-sized pieces and dough appears lumpy. Pack gently into ungreased 13 x 9 x 2" pan (I lined mine w/foil to simplify cutting). Bake 20 minutes until golden.
  3. Meanwhile: Make lemon topping. Beat eggs in medium bowl w/electric mixer (I just did everything in the food processor for easy cleanup). Add vanilla extract and 3/4 c powdered sugar. Mix well. Add lemon juice and remaining powdered sugar until sugar is completely dissolved.
  4. As soon as crust is finished, remove from oven and reduce temperature to 300*. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes Cool and cut into 24 bars.
  5. NOTE: Instructions emphasize that the crust MUST be hot when you pour the lemon mixture over. Not sure why, but they made a special note, so I'm passing that along.

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