Unlike pie-shaped desserts that serve 8, this recipe is made in a 9-inch-by-13-inch pan to serve 12 or 24, depending on how you slice it. Both variations are smaller than a serving of pie, producing a lighter and leaner dessert — as well as a dessert that can serve more people.
The result? An easy, creamy, vibrant lemon dessert that is good and good for you.
Lightened-Up Refrigerator Lemon Bars
Flaxseed meal, golden flaxseed meal (a type of flaxseed meal that is lighter in color) and ground flaxseed are all widely available at both grocery stores and health food stores. While they are not the same, they are interchangeable for this recipe.
Turmeric acts as an all-natural food coloring, giving the bars a pale yellow hue.
- 20 graham crackers (or 3 cups ground graham crackers)
- 2 tablespoons sugar
- 1/4 teaspoon coarse kosher salt, divided
- 1/4 cup flaxseed meal, preferably golden
- 4 tablespoons unsalted butter, melted
- 8 ounces Neufchatel cheese, room temperature
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- Pinch turmeric
- 1/4 teaspoon lemon extract
- Mint, for garnish
- Heat the oven to 350 degrees.
- Place the crackers, sugar and 1/8 teaspoon salt in the bowl of a food processor fitted with an S-blade. Pulse until coarse crumbs form. Add the flaxseed meal and melted butter. Process until the mixture is well combined. Reserve 1 tablespoon of the crumb mixture in an airtight container at room temperature.
- Place the remaining crumb mixture into a 9-inch-by-13-inch casserole dish or rimmed quarter-sheet pan. Pack it very tightly using the bottom of a measuring cup to flatten. Bake until golden brown, about 15 minutes. Remove to a rack to cool completely. Wash the bowl and blade of the processor.
- Make the filling: Add the Neufchatel, condensed milk, lemon juice, lemon zest, turmeric, lemon extract and the remaining 1/8 teaspoon salt to the food processor. Process until well-combined.
- Pour the mixture into the cooled crust. Cover with plastic wrap and refrigerate until set, at least 4 hours or preferably overnight.
- To serve, place in the freezer for 10 minutes before slicing. Sprinkle with reserved crumb mixture. Warm a utility knife or a metal bench scraper under hot running water. Slice into 12 (3-inch) squares, then, if desired, halve the squares to make 24 bars. Garnish each square with mint. Use an offset spatula to serve immediately.
Makes 12 or 24 bars.
Per bar based on 24: 154 calories (percent of calories from fat, 35), 4 grams protein, 23 grams carbohydrates, 12 grams total sugars, 2 grams fiber, 6 grams total fat (3 grams saturated), 12 milligrams cholesterol, 123 milligrams sodium.
