Gooey Lemon Dream Bars
These Gooey Lemon Dream Bars are a delightful twist on the classic lemon square, combining a buttery crust with a perfectly tart and sweet lemon filling. Inspired by a lighter version found in WW Magazine, these bars are not only lower in points but also incredibly satisfying. One bite reveals a gooey consistency that melts in your mouth, and the balance of sweet and tangy notes will keep you going back for more. With just the right amount of lemony goodness and an ideal texture, they're perfect for any occasion. Trust us; once you taste them, you'll find it hard to resist finishing off the entire pan! Each bar contains only 2-3 points, making them a guilt-free treat.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Flour
1 1/3 cups (All-purpose flour, sifted)
Light brown sugar
5 tablespoons (Packed)
Unsalted butter
8 tablespoons (Cold, cut into 1/2-inch pieces)
Large eggs
4 (Beaten)
Vanilla extract
1/2 teaspoon (Pure)
Powdered sugar
1 1/2 cups (Divided for filling and dusting)
Lemon juice
3/4 cup (Freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
For the crust: In a food processor, combine flour and brown sugar until blended well. Add the cold, cut-up butter pieces. Pulse until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining. Press the mixture firmly and evenly into the bottom of an ungreased 13 x 9 x 2-inch pan (lining with foil makes cutting easier).
3
Bake the crust for 20 minutes or until it turns golden brown.
4
While the crust is baking, prepare the lemon filling: In a medium bowl or using the food processor, beat the eggs until frothy. Mix in the vanilla extract and 3/4 cup of powdered sugar until fully combined. Gradually whisk in the lemon juice followed by the remaining powdered sugar until no lumps remain.
5
Once the crust is done, lower the oven temperature to 300°F (150°C). Immediately pour the lemon mixture over the hot crust, spreading it evenly.
6
Bake for an additional 30 minutes, or until the lemon filling is set around the edges but still slightly jiggly in the center.
7
Allow the bars to cool completely in the pan before cutting them into 24 squares. They can be enjoyed at room temperature or chilled in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gooey Lemon Dream Bars?
They are a delicious twist on classic lemon squares with a buttery crust and a gooey, tart, and sweet lemon filling.
How many points are in each bar for weight tracking?
Each bar contains approximately 2 to 3 points, making them a lightened, guilt-free treat.
How many squares does one recipe yield?
The recipe is designed to be cut into 24 individual squares.
What is the recommended oven temperature for the crust?
The oven should be preheated to 350°F (175°C) for the initial crust baking.
At what temperature should the lemon filling be baked?
After the crust is done, the oven temperature should be lowered to 300°F (150°C) for baking the filling.
How long does the crust need to bake?
The crust should bake for 20 minutes or until it becomes golden brown.
What is the baking time for the lemon filling?
The filling takes approximately 30 minutes to bake.
How do I know when the lemon bars are finished baking?
The filling should be set around the edges but still slightly jiggly in the center.
What type of flour is used in the crust?
The recipe calls for 1 1/3 cups of sifted all-purpose flour.
What kind of sugar is used for the crust?
The base uses 5 tablespoons of packed light brown sugar.
How much butter is needed for the recipe?
You will need 8 tablespoons of cold, unsalted butter cut into 1/2-inch pieces.
How many eggs are required for the lemon filling?
The recipe requires 4 large eggs, beaten until frothy.
Can I use bottled lemon juice?
While bottled can work, the recipe recommends 3/4 cup of freshly squeezed lemon juice for the best flavor.
What type of sugar is used in the lemon filling?
The filling uses 1 1/2 cups of powdered sugar, divided for mixing and dusting.
Should I use a food processor for the crust?
Yes, a food processor is recommended to combine the flour, brown sugar, and cold butter until they form coarse crumbs.
What size pan is required for these lemon bars?
You should use an ungreased 13 x 9 x 2-inch baking pan.
Is there a trick for easier cutting of the bars?
Lining the baking pan with foil before pressing in the crust makes it much easier to lift and cut the bars.
Do I need to let the crust cool before adding the filling?
No, you should pour the lemon mixture over the crust immediately while the crust is still hot.
How should the butter be prepared for the crust?
The butter should be cold and cut into small chunks to achieve the correct crumbly texture.
Does the recipe include vanilla?
Yes, 1/2 teaspoon of pure vanilla extract is added to the egg mixture for extra flavor.
How long should the bars cool before serving?
The bars must cool completely in the pan before they are cut into squares.
Can these lemon bars be served cold?
Yes, they can be enjoyed at room temperature or chilled in the refrigerator.
What is the consistency of these bars?
They have a buttery base with a gooey, melt-in-your-mouth lemon topping.
What makes this recipe 'lightened'?
It uses specific proportions of ingredients inspired by WW Magazine to reduce the overall point count per serving.
How do I prevent lumps in the filling?
Gradually whisk in the lemon juice and powdered sugar to ensure a smooth, lump-free consistency.
Are these bars sweet or sour?
They offer a balanced profile of sweet powdered sugar and tangy fresh lemon juice.
Can I use the food processor for the filling too?
Yes, the filling can be prepared in the food processor after the crust ingredients are removed.
What are the primary flavors in this dessert?
The primary flavors are fresh lemon, butter, and sweet vanilla.
Is the crust hard or soft?
The crust is buttery and firm enough to hold the gooey filling but still tender.
What category of dessert do these fall into?
They are classified as bars or squares, falling under the categories of baking and summery desserts.