Lemon Squares

These lemon bars are refreshingly sweet and slightly tart- the perfect light dessert for a summer picnic! Unlike traditional versions of this recipe, our version is lower in sugar and fat and higher in protein.

 

INGREDIENTS – FOR PASTRY BASE
1-1/2 cup FlapJacked Buttermilk Protein Pancake & Baking Mix
6 TBSP cold butter
2 TBSP sugar
1/4 cup cold water

INGREDIENTS – FOR LEMON FILLING
3 eggs
1/2 cup sugar
3 TBSP FlapJacked Buttermilk Protein Pancake & Baking Mix
zest of 1-1/2 lemons
juice of 1-1/2 lemons

 

 

NUTRITION
Serving Size: 1 slice
Servings: 16
Calories 134
Fat 6g
Carbs 11g
Fiber 1g
Sugar 18g
Protein 5g

INSTRUCTIONS:
Pre-heat oven to 325˚. Combine the ingredients for the pastry base into a food processor and pulse until well blended. Grease and line a 9"x9" baking pan with parchment paper and spread the dough evenly throughout the pan. Place in the oven and bake for 20 minutes.

While the pastry base is cooking, place the ingredients for the lemon filling into a bowl. Whisk together until sugar is dissolved. Let sit for at least 10 minutes and whisk again. Pour the filling onto the (cooked) pastry base and place back into the oven for 25 more minutes. Remove from oven a let cool.

Once cooled, sprinkle a light layer of powdered sugar over the top of the lemon filling. Cut into 16 squares. Enjoy!