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Woman's World Lightened up Lemon Bars

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“Tangy lemon bars -- made with a touch of cream cheese for extra richness -- have just a fraction of the fat of the original.”
1hr 20mins
16 squares

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Line 8" square baking pan with enough foil to overhand sides by 2"; coat foil with non-stick cooking spray.
  3. On med-high speed, beat 1/2 cup powdered sugar, cream cheese and butter until blended. Add flour and salt; beat on low speed until dough just forms. Press dough into bottom and 1/2" up sides of pan; prick with fork. Bake 20-25 minutes or until just golden.
  4. Meanwhile, in bowl, whisk together eggs, egg whites, lemon juice, baking powder and remaining 1 cup powdered sugar until combined. Stir in lemon zest. Pour over warm crust.
  5. Bake 25 minutes or until filling is set.
  6. Cool completely in pan on rack.
  7. Cover; refrigerate until chilled, at least 1 hour. Using foil to help, lift from pan. Cut into 16 bars. If desired, sprinkle with additional powdered sugar.

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