May 01

Light Luscious Lemon Bars

Light Luscious Lemon Bars – Here is a quick and easy recipe that’s sure to become a family favorite. It sure is in my house. Made with the ever loving Bisquick. Comes out with the most delectable flaky crust. Enjoy the lemon lusciousness!

Here is a recipe that I am sure you have seen around and tried many times. I made these lemon bars lower in fat and calories but I bet you won’t be able to tell the difference. I used Bisquick Heart Smart and only 2 tablespoons of butter for the entire recipe! I had my niece Cara and my daughter Tori, the two toughest tasters, try the bars. They loved it; no suggestions or tweaks to the recipe – they said it was perfect. Well that’s all I needed to hear. Usually before a recipe gets posted I’ll test them at least two times but this one was a go from the very first batch. In fact my whole family loved them and I did too (and I’m often my toughest critic). Give this easy recipe a try. I think it will be a big hit.

Nutrition: calories 102.8, fat 2.2 g, carbs 20.1 g, fiber less than 1 g, sugar 15.4 g, sodium 74.8 mg, protein 1.4 g


Light Luscious Lemon Bars

Makes 16 Bars


For the crust –

  • 1 cup Bisquick Heart Smart
  • 2 tbsp packed powdered sugar
  • 2 tbsp unsalted butter — very cold and cut into small pieces

For the filling –

  • 3/4 cup super fine granulated sugar — if you can’t find super fine then regular granulated sugar will do
  • 1 large egg
  • 2 egg whites from large eggs
  • 1 heaping tbsp Bisquick Heart Smart
  • 2 tsp lemon zest
  • 1 1/2 to 2 tbsp lemon juice
  • 1/4 tsp vanilla extract

For the glaze –

  • 1/2 cup packed powdered sugar
  • 1 to 2 tsp lemon zest or to taste
  • 2 tsp lemon juice + a little cold water — if needed for a nice smooth consistency
  • Colored sprinkles for garnish — optional



  1. Preheat oven to 350 degrees, lightly mist the bottom only of an 8 inch square baking pan with cooking spray. Set aside until ready to fill.
  2. In a medium bowl, mix together the crust ingredients except the butter.
  3. Use a whisk to sift the dry mixture.
  4. Add in the cold butter and with a pastry blender (a very good tool to have in the kitchen) mix in the butter until the mixture looks like medium size crumbs. Don’t worry that it looks like there’s not enough butter – there is.
  5. Pour this into the baking pan and press down. It’s still going to look and feel like there’s not enough butter but it will come out great. Try to make the crust level.
  6. Bake for about 9 to 11 minutes or until very lightly browned. Take out of the oven and set on a cooling rack.
  7. Mix all the filling ingredients. You may want to use the whisk again and then switch back to a rubber spatula to make sure you get all the ingredients from the bottom well incorporated.
  8. Pour this mixture over the warm crust. Bake about 20 to 27 minutes or until the filling is set and the color is golden brown.
  9. Take out of the oven and place back on the cooling rack. Wait about 15 minutes and then with a butter knife, loosen the corners from the pan.
  10. In a small bowl, mix the glaze until at the desired consistency, make sure there are no lumps and pour and spread over the bars. If using sprinkles, pour them over now. Cool completely and then cut into 16 bars and enjoy!


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