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Lighter Lemon Squares

While not quite lemon meringue pie, these lemon squares deliver the tangy sweet taste and buttery crust that are the hallmarks of that pie. The fact that each square weighs in at just 124 calories, is certainly part of the appeal. Feel free to use slivered almonds in place of pinenuts, or get experimental, as I did, and use salted rosemary roasted Marcona almonds instead (thank you Trader Joe's).

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 3 tablespoons pine nuts , toasted and coarsely chopped
  • 1/8 teaspoon salt
  • 2 tablespoons chilled unsalted butter , cut into small pieces
  • 2 tablespoons canola oil
  • Cooking spray
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon rind
  • 1/2 cup fresh lemon juice
  • 2 large eggs
  • 1 large egg white
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350°
  2. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal. Place mixture into the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into bottom of pan.
  3. Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
  4. Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust.
  5. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack.
  6. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.