So the health kick continues and so far I have lost 12kg and never felt more well or energetic in my life. One thing I have been missing is baking because you know bakers gonna bake… so I was excited when I found this low fat blueberry muffin recipe and discovered that it was delicious. Check it out!
These lemon bars are from a Weightwatchers recipe I found on Pinterest so they’re a little bit less decadent than the traditional version but they’re still wonderfully rich and lemony and perfect tea time treat.
Low fat lemon bars
1 1/3 cups flour
5 tablespoons of packed light brown sugar
160g cold butter, cut into 1cm cubes
4 large eggs
1 1/2 cups icing sugar, divided plus extra for decorating
1/2 teaspoon vanilla essence
3/4 cup lemon juice (3 – 4 lemons’ worth)
2 teaspoons of lemon zest
Preheat the oven to 180 C. Place the flour and light brown sugar in a food processor and process to combine. Add the butter to the flour mixture and pulse until the mixture resembles crumbs.
Press the crumb mixture into a 9in x 13in x 2in baking tray lined with greaseproof paper in an even layer. Press down tightly. Bake in the middle of the oven for 20 minutes until golden.
While the base is baking, make the top layer. Beat the eggs in a large bowl with an electric mixer. Add half the icing sugar and the vanilla extract and beat well. Add the lemon juice and the remaining icing sugar and beat until the icing sugar is completely dissolved. Stir in the lemon zest.
Remove the base from the oven and turn the heat down to 150. Pour the egg mixture over the base. This must be done while the base is hot. Return the baking tray to the oven for 30 more minutes.
Remove the baking tray from the oven and allow to cool completely before cutting into 24 squares and dusting with icing sugar.