By now I think it’s pretty obvious that I’m a lemon lover. I add it into pasta salads, fry it up with chicken, and glaze it over blueberry muffins. So I think it’s no surprise that I would try and find the perfect lemon bar- perfect meaning so lo-cal that I could eat a whole bunch in one sitting, and have them still taste good. The filling of these lemon bars is made with eggs, fat-free condensed milk, and lemon. That’s it! No added sugars or cream. Best part is that it’s all mixed together in 20 seconds in a blender. Pour that easy filling over a baked graham cracker crust spiked with lemon zest. Easy- peasy, light lemon bars.
You’ll need 1 sleeve of graham crackers and 3 lemons.
Crumble up the graham crackers into fine crumbs. You can spin them around in a food processor a few times, but I like doing this the fun way. Place the crackers into a sealed bag and go to town with a rolling pin.
Transfer the crumbs to a mixing bowl and add in the melted butter, oil, 2 teaspoons zest, and the salt. Stir until combined.
Line an 8 inch baking dish with aluminum foil, leaving a good amount of overhang. THis will make transferring the bars out of the pan much easier. Lightly spray the foil with non stick spray. Press the graham cracker mixture onto the bottom of the prepared baking dish. Bake at 350 until golden brown, 13-15 minutes. Let cool completely.
Once your crust is just about cooled, add the eggs, condensed milk (make sure it’s sweetened), remaining zest, and lemon juice into a blender. Mix until just blended, and pour onto the cooled crust.
Bake for 25-28 minutes, or until the center is set. Give it a quick wiggle test while it’s in the oven. Take the bars out and let them cool completely in the pan on a wire rack, about 3 hours. The waiting is the hard part.
Serve or refrigerate, covered, for up to 3 days. To serve, lift the foil out of the pan and cut into squares. Dust with powdered sugar.