Can I use bottled lemon juice instead of fresh?

You can, but fresh lemon juice is highly recommended. It gives these healthy lemon bars a much brighter, more natural flavor—especially when paired with lemon zest.

Why are my lemon bars runny in the center?

This usually means they need more time to set. Make sure the center is no longer jiggly when baking, and always let the bars cool completely (and chill) before slicing so the lemon custard firms up properly.

How do I store lemon bars and how long do they last?

Store your lemon bars in an airtight container in the refrigerator for up to 4–5 days. For best results, wait to dust with confectioners sugar until just before serving. You can also freeze them (without the topping) and thaw in the fridge when ready to enjoy.

Easy Healthy Lightened-Up lemon Bars Recipe

Description

These lightened up lemon bars are a fresh, healthier twist on a classic lemon bar recipe, made with a buttery shortbread crust and smooth, tangy lemon custard filling. Easy to make with simple ingredients, these homemade lemon bars are the perfect sweet treat for spring, summer, or any time you’re craving a bright citrus dessert.

Ingredients

Units Scale

1 1/3 cup of all purpose flour
5 tablespoons of light brown sugar
8 tablespoons of unsalted butter - cold, cut into 1/2 inch pieces
4 eggs
3/4 teaspoon of vanilla extract
1 1/2 cups of confectioners sugar
3/4 cup of fresh lemon juice
3 teaspoons of lemon zest

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Instructions

Preheat Oven and Prepare the Pan: Preheat your oven to 350 degrees F and lightly coat a 13x9x2 inch baking pan with nonstick spray.
Make the Crust: Add the flour, light brown sugar, and cold butter to a food processor and pulse until the mixture looks crumbly. This creates the base for that tender, buttery crust.
Press and Bake the Crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake 20 minutes until lightly golden, then remove from the oven and drop the oven temp to 300 degrees F while you prepare the lemon filling.
Make the Lemon Filling: In a large bowl or your food processor, whisk together the eggs, lemon juice, lemon zest, vanilla extract, and confectioners sugar until smooth. The lemon zest gives the filling that bright, fresh lemon flavor.
Pour and Bake: Pour the lemon mixture over the warm crust and spread it evenly with a spatula. Bake 30 minutes until the filling is set and no longer jiggles in the center.
Cool, Chill, and Slice: Let the lemon bars cool completely, then refrigerate until firm. Once chilled, dust with confectioners sugar, slice into 24 squares, and enjoy.

Notes

For the best flavor, use fresh lemon juice and lemon zest—this makes a big difference in achieving that bright, tangy lemon taste.
Make sure your ingredients are at room temperature before mixing the filling. This helps create a smooth, lump-free lemon custard.
When making the crust, use cold butter to get that perfect crumbly texture for the shortbread base.
Don’t skip the cooling time—letting the bars cool completely (and chilling them) helps the filling set so you can cut clean lemon squares.
For best results, wait to dust with confectioners sugar until just before serving to prevent it from melting into the bars.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days, or freeze (without powdered sugar) for longer storage.

Prep Time: 10 Minutes
Cook Time: 50 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Square
Calories: 110
Sugar: 9.4 g
Sodium: 13.3 mg
Fat: 4.7 g
Carbohydrates: 15.3 g
Protein: 1.8 g
Cholesterol: 41.2 mg