Classic Tangy Lemon Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deb Wise
These lemon bars are straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.
Ingredients
- 3 ounces unbleached all-purpose flour (about 2/3 cup)
- 1.5 ounces white whole-wheat flour (about 1/3 cup)
- 1/4 cup powdered sugar
- 2 tablespoons cornstarch
- 2 teaspoons grated lemon rind
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, chilled and diced
- 2 tablespoons canola oil
- Cooking spray
Instructions
- Preheat oven to 350 °.
- To prepare crust, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350 ° for 20 minutes.
- To prepare filling, weigh or lightly spoon 1. 5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 1. 5 ounces flour in a large bowl. Add granulated sugar, 2 teaspoons lemon rind, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350 ° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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