Weight Watchers Lemon Bars Recipe
Weight Watchers Lemon Bars Recipe
We make this dessert with a shortbread crust. I love shortbread, and in this case, it cuts some of the tang of the lemon. It’s a match made in heaven!
A delicious, tangy dessert with fresh lemon, eggs, powdered sugar, flour, and vanilla extract.
This recipe makes 16 servings and has 153 calories per serving.
Lemon Bars are a light and refreshing dessert that you can enjoy in the Spring, Summer, or any time!
Weight Watchers Points
MyWW Points 5 Blue Plan and 7 Green Plan
5 WW Freestyle Points and 7 Smart Points.
Related Recipes
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?
Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
Weight Watchers Lemon Bars
Equipment
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup all-purpose flour
- ¼ tsp salt
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- 1 large egg yolk
- 2 large eggs
- 2 tbsp all-purpose flour
- 1 cup sugar
- 1 tbsp lemon zest freshly grated
- ¼ cup lemon juice freshly squeezed
- 1 tsp powdered sugar or to taste
Instructions
- Move oven rack to center of the oven. Preheat the oven at 350° F
- Prepare an 8×8 baking dish by spraying with non-stick cooking spray.
For the shortbread crust:
- In a large mixing bowl, add butter and flour, Combine using a wooden spoon by mashing together. Continue until completely combined.
- Add salt, vanilla extract, and ¼ cup powdered sugar. Using a wooden spoon, mash to combine. Continue until mixture is crumbly.
- In the prepared 8×8 baking dish, press the mixture evenly into the bottom. Note: Wet hands to keep it from sticking.
- Using a fork, poke holes all over the mixture.
- In preheated oven, bake 22 minutes or until the edges of the crust are very slightly golden brown. Remove from oven, but don't turn off oven.
For the lemon layer:
- In a mixing bowl, add egg yolks and eggs. Beat.
- Whisk in 2 TBSP flour, and sugar. Whisk until smooth
- Add in lemon zest, and lemon juice. Whisk for approx 2 minutes.
- Pour over the crust in the 8×8 baking dish.
- Bake in preheated oven for 25 minutes, or until it is set and the top of the lemon bars have a white sugar crust.
- Cool fully before cutting.
- When cool, submerge a knife in hot water. Move the knife around the outside edge to break the seal from the baking dish. Cut 16 bars.
- Garnish the cut bats with 1 tsp powdered sugar.
Notes
Nutrition
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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!
