Photo of Lighter Lemon Bars by WW

Lighter Lemon Bars

7 - 8
PersonalPoints™ per serving
Total Time
2 hr 20 min
1 hr 18 min
32 min
These bars get an extra dose of lemon thanks to lemon zest in both the crust and the filling.


Cooking spray

4 spray(s)

All-purpose flour

14 tbsp(s), divided


15 tbsp(s)

Table salt


Lemon zest

4 tsp(s), divided

Unsalted butter

2 tbsp(s), melted and cooled to room temperature


2 tsp(s)

Raw egg(s)

3 large, separated

Fresh lemon juice

½ cup(s)

Baking powder

½ tsp(s)

Powdered sugar (icing sugar)

2 tsp(s)

Fresh raspberries

2 cup(s), fresh (1 pint)


  1. Preheat oven to 400°F. Coat a 9-inch square baking dish with cooking spray.
  2. To make crust, stir together 3/4 c flour, 3 Tbsp sugar, 1/2 tsp salt and 1 tsp lemon zest in a large mixing bowl. Drizzle with butter and water; press dough with a fork until small clumps form and mixture is moist. Press into bottom of prepared pan; bake until crust begins to brown, 10-12 minutes. Remove from oven; let cool. Reduce oven temperature to 350°F.
  3. Meanwhile, while crust bakes, prepare topping. Stir together egg yolks, 3/4 c sugar, 1 Tbsp lemon zest, lemon juice, 2 Tbsp flour, baking powder and 1/8 tsp salt in a large mixing bowl.
  4. In another large bowl, beat egg whites with an electric mixer until soft peaks form.
  5. Gently fold egg whites into yolk mixture until combined; pour over crust and bake 20 minutes. Let cool completely before slicing into 12 pieces. Serve garnished with powdered sugar and raspberries.


Serving size: 1 bar