Food & Drink

Recipe of the Day: Rachael Ray’s Light Lemon Bars

Light Lemon Bars
Light Lemon Bars


Cooking spray

9 graham crackers (1 sleeve), crumbled

2 tablespoons butter, melted

1 tablespoon vegetable oil

5 teaspoons lemon zest, plus 2/3 cup juice

1/4 teaspoon sea salt

3 eggs

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.