RACHAEL RAY’S LIGHT LEMON BARS
9 graham crackers (1 sleeve), crumbled
2 tablespoons butter, melted
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1 tablespoon vegetable oil
5 teaspoons lemon zest, plus 2/3 cup juice
1/4 teaspoon sea salt
3/4 cup fat-free sweetened condensed milk
2 teaspoons confectioners' sugar, for dusting
Preheat the oven to 350 degrees. Line an 8-inch baking dish with foil, pressing into the corners and leaving a 2-inch overhang; coat the foil with cooking spray.
In a food processor, pulse the graham crackers until finely ground. Add the butter, vegetable oil, 2 teaspoons zest and the salt; pulse to blend. Press the mixture onto the bottom of the prepared baking dish. Bake until golden brown, 13 to 15 minutes; let cool completely.
In a blender, mix the eggs, condensed milk, the remaining 3 teaspoons zest, and the juice until just blended. Pour onto the prepared crust.
Bake until the center is set, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 3 hours. Serve or refrigerate, covered, up to 2 days. To serve, lift bars from the pan using the foil overhang. Peel back the foil. Cut into 16 squares. Dust with confectioners' sugar.
Makes 16 bars.