Not-So-Fit Lemon Bars
We are Hungry & Fit…we eat a lot and we work out a lot. We love to embrace the concept called moderation. It’s one of our favorite things. So yeah, you’re allowed a donut here and there as long as you’re not throwing one back every day. I mean, really, you can do whatever you want, but if you are trying to be moderate, be moderate. Don’t kill yourself exercising so that you injure yourself (lookin’ at you, Hungry) and don’t binge every night. To us, life is all about balance and moderation. Add gratitude, and we think it’s the key to a full, happy life. In a way, you can have your cake and eat it too through moderation! Hungry and I chow down but still manage to keep fit. Thus, I present to you the Not-So-Fit Lemon Bars.
I based this recipe off of Genius Kitchen’s lemon bars. Even though I wouldn’t call my recipe healthy, I certainly “healthized” (it’s a word, trust me) it up from its original state. This recipe has much less sugar and way more lemon–I prefer a tart dessert over a sweet one. I love lemon bars because of that tartness. It’s that tang that first hits you and then the sweetness melts you over. Mmm! These Not-So-Fit Lemon Bars are very easy to make and are sure to impress.
- 2 cups flour (I actually did a mix of white and whole wheat)
- 1/2 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 tsp lemon zest
- 4 eggs
- 1 1/4 cup white sugar
- 1/2 cup lemon juice (anywhere between 1/3 and 1/2 is fine, I used the juice of 4 lemons)
- 1/4 cup flour
- 1/2 tsp baking powder
- 1 1/2 tsp lemon zest
- Pre-heat oven to 350 degrees F. Grease a square pan (I used a 9 1/2 x 9 1/2 inch one, though you can use slightly bigger or smaller).
- For the crust, mix softened butter with powdered sugar, flour, and lemon zest until it clings together like a dough.
- Press dough into the pan and try to create as even a layer as possible. If you have a lot of dough, you can even press up onto the sides.
- Bake for 20-25 minutes until just lightly browned and take out until filling is ready.
- For the lemon filling, whisk the sugar, lemon juice, and eggs together.
- Add the dry ingredients such as flour, baking powder, and zest–make sure it is all combined.
- Evenly pour the lemon filling into the pan on top of your crust.
- Bake for 25 minutes.
- Cool and sift powdered sugar on top for the pretty effect.
- Cut into bars and serve.
- Don’t go easy with the lemon juice & zest–really hit it!
Trying not to drool as I write this. I wish I still had more to eat. I kept sneaking back to the tin and stealing bites of it during the day. I easily made this the morning of my event (which was in the afternoon–the Super Bowl) with no worry about time. I was so pleased with how these turned out, this recipe is definitely a keeper! Don’t be shy about the lemon, hit it hard and you will reap the reward of a tasty, zingy dessert. The crust is buttery and delicious, but my favorite part is definitely the lemon filling. I’m excited to try a healthy version of a lemon bar and have my eyes on a few winners to adapt recipes from. Keep your eyes out for that. Remember, moderately eat these Not-So-Fit Lemon Bars to stay hungry and fit! 😉
BONUS PUPPY PIC