Lemon Bars- don’t they just scream summer? I love that cookie crust and the tangy lemon flavor. Summer calls for fruit based desserts. Winter was made for those heavy chocolate treats, but in summer, I need a dessert that will cool me down. These Light Lemon Bars deliver a lower calorie and no refined sugar lemon bar recipe that won’t have you missing the extra sugar and butter.
I love it when you can reduce the real deal ingredients in a dessert rather than adding weird substitutes. These lemon bars worked great with honey. In fact, I’d venture to say they worked out better. I definitely recommend lemon bars made with honey after experiencing the incredible texture of the lemon curd part of this recipe.
If you try these Light Lemon Bars , you know what to do. Tag me on Instagram @freshfitkitchen. You can also leave a comment below and let me know how it worked out for you! Pin it for later, because you’ll want these for your next summer event!
Light Lemon Bars
For The Cookie Crust
- 6 tbsp. Butter Softened
- 1/4 cup Powdered Sugar
- 1 cup All Purpose Flour
- 2 tbsp. Corn Starch
- 1 tbsp. Lemon Zest
- 2 tbsp. Ice Cold Water
For The Filling
- 4 large Eggs
- 1/3 cup Honey
- 1/3 cup Lemon Juice
- 2 tbsp. All Purpose Flour
- Powdered Sugar For dusting the top.
Cookie Crust Instructions
In a large bowl mix together the butter, powdered sugar, corn starch, flour, lemon zest and water. Use your hands to form a dough.
Spray an 8x8 inch pan with cooking spray. Press the cookie dough into the pan. Bake at 350 degrees for 20 minutes.
Mix together the eggs, honey, lemon juice and all purpose flour. Set aside while the cookie bakes.
When the cookie crust is finished baking, allow it to cool for 15 minutes. Pour the filling onto the crust and return it to the oven (at 350 degrees) for 20 minutes. The filling will be thin. Don't worry- this is normal.
The bars are finished when the filling is set and no longer jiggly. Remove them from the oven and allow to cool for a 1/2 hour. You will then refrigerate them for 1.5 to 2 hours. Cut the bars into squares and garnish with powdered sugar