A lightened up version of the classic lemon bar with a delicious raspberry twist. A de-LIGHTful treat for anytime of the year.
Is it really Friday already? This week has flown by! And that means we are getting even closer to Valentines day! Today I am sharing with you a super fun dessert that is on the lighter side. (Did I really just say lighter? Am I even capable of such things?!)
I have an intense love for lemon bars, I can never pass them up! What is it about those darn little zingy squares that makes them so irresistible? If I could have lemon bars every day than I would. So it seemed only fair that I come up with a lighter version of this classic favorite….so that I could indeed have them everyday. Of course I added raspberry…because life just isn’t complete without it. Which gave me these perfect lemon raspberry bars (umm lighter).
The traditional lemon bar has lots of eggs, butter, and sugar. I took a lot of the sugar out and substituted some of the eggs for egg whites. I add lots of lemon juice because I think its sinful to have a lemon bar that isn’t tart. And by all means DO NOT use bottled lemon juice! You have to use fresh lemon juice for these bars, it makes all the difference. For the crust I used a blend of whole wheat and all-purpose flour. The whole bar is topped with a sugar-free raspberry jam. It’s heavenly. Since they are light you can go ahead and have a couple, I won’t tell anyone. In the spirit of valentines you can cut these lemon raspberry bars into cute little heart shapes with a cookie cutter. Either way, your tummy will thank you.
- ¾ Cup All-Purpose Flour
- ¾ Cup Whole White Wheat Flour
- 5 Tablespoons Sugar
- 1 Stick Butter, very cold (I used earth's balance)
- 2 Eggs
- 2 Egg Whites
- 1 Teaspoon Lemon Zest
- 6 tablespoons Lemon Juice, freshly squeezed
- ½ teaspoon Baking Powder
- 1 Cup Sugar
- ¼ Cup All-Purpose Flour
- 1 Jar of Seedless Sugar-Free Raspberry Jam (12.75 oz.)
- Preheat oven to 350. Line 9x13 baking dish with foil. Spray foil with nonstick cooking spray and set aside. In a medium size bowl, combine sugar and both types of flour. Cut in butter with a pastry blender or two forks. Mixture will be crumbly. Press down mixture with your hands into prepared pan. Make sure the mixture is patted down evenly. Bake for 15-20 minutes. Meanwhile make the lemon filling.
- With an electric mixer beat eggs and egg whites on medium speed for 3 minutes. Add lemon zest, lemon juice, baking powder, sugar, and flour. Beat for 3-5 minutes or until the mixture has slightly thickened and is well combined. Pour over baked crust and return to the oven to bake for 20 additional minutes. Remove from oven. Lightly spread raspberry jam over the lemon layer with a rubber spatula. Return to oven and bake for 5 more minutes. Cool completely before cutting.