RECIPE DOCTOR
Lemon bars can be given lighter crust

By Elaine Magee
Knight Ridder News Service

Q. I have a bakery near my house that makes those classic lemon bars with the shortbread crust. I would like to make a lighter version at home for the holidays. Is this even possible?

A. The short answer is yes, it is possible. The problem is, we can't cut the sugar too much in the lemon topping since you need a certain amount of sugar to create the characteristic thickened lemon filling with the right amount of sweet and tart. We can lighten the shortbread crust by about a third though, by using half butter and half light or fat-free cream cheese. I also substituted 1/4 cup egg substitute for one of the eggs in the filling because in these cases, one egg often does the trick just fine. This brought down the cholesterol a fair amount too.

The shortbread cookie crust was tender and tasty and the lemon topping had just the right amount of tart and tang.

The original recipe had 210 calories, 7 g fat, 4 g saturated fat, and 69 mg cholesterol per large serving.

Makes 12 large or 24 small bars.

Light Lemon Bars

• 3 tablespoons butter, softened (no trans margarine can be substituted without changing the amounts)
• 3 tablespoons light or fat-free cream cheese
• 1 1/2 cup granulated sugar, divided
• 1 large egg yolk (use higher omega-3 eggs if available in your supermarket)
• 3/4 cup, plus 2 tablespoons unbleached flour, divided
• 4 tablespoons powdered sugar, divided
• 1 large egg (use higher omega-3 eggs if available)
• 1/4 cup egg substitute (i.e., Egg Beaters)
• 1/3 cup lemon juice

Preheat oven to 350 degrees. Coat 8-by-8-by-2-inch baking pan with canola cooking spray.

In electric mixer, beat the butter, cream cheese and 1/2 cup of granulated sugar until light and fluffy (about 1-2 minutes). Beat in the egg yolk and gradually add the fl cup flour, while beating at lowest speed.

Spread into the bottom of the prepared baking pan. Sprinkle 2 tablespoons powdered sugar on top of the dough so the dough doesn't stick to the palm of your hands as you pat it down to make a crust in the pan. Bake 15 minutes.

Meanwhile, in the mixing bowl (you can use the same one you used to make the crust), beat the egg and egg substitute slightly. Add 1 cup of granulated sugar and 2 tablespoons flour and beat on low speed until blended. Add the lemon juice and beat on low until well blended. Pour onto warm shortbread crust and bake for 15 minutes more.

Place on rack to cool. Before slicing and serving, sprinkle the top with about 2 tablespoons of sifted powdered sugar.

Per large serving: 180 calories, 2.6 g protein, 34 g carbohydrate, 4 g fat, 2.2 g saturated fat, 1.2 g monounsaturated fat, .3 g polyunsaturated fat, 44 mg cholesterol, .3 g fiber, 55 mg sodium. Calories from fat: 20 percent. Omega-3 fatty acids 0.1 g, omega-6 fatty acids 0.2 g. Weight Watchers points: 4.

Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Write to her through her Web site at www.recipedoctor.com. Personal responses cannot be provided.