squash lemon bars

squash lemon bars

I’m intrigued by baking recipes that contain vegetables in it like beets, zucchini or sweet potato. Sometimes they are awesome and others are just plain gross. This recipes folks, is fantastic. Why? Because you can’t taste the vegetable 🙂

When you try these lemon bars, you would never think they have grated squash in it. Squash is packed with beta carotene, an antioxidant that helps protect the body against free radicals as well as lutein which helps in preventing various eye problems like cataracts disease. We’re not getting any younger folks.

Now that we know the good stuff in it, let’s get down to business. First let’s get our ingredients ready.

squash lemon bars

Now let’s make the crust shall we? Cream butter and powdered sugar together and then add flour and salt and mix well.

squash lemon bars

Spread mixture into a baking pan and press it in well (use those arm muscles). We don’t want the crust falling apart on us (that may or may not have happened the first time)?

squash lemon bars

After about 15  minutes, take it out of the fridge, do the hokey pokey (I mean, just poke holes in it) and in the oven it goes.

While that’s baking let’s make the topping: lemon zest, juice, sugar, eggs and the squash all get mixed in, whisked together and poured on top of the crust when it’s done and nice and hot. The “crackling” sound is the two hitting it off 🙂

squash lemon bars

After about 20 minutes, you’ve got some awesome lemon bars waiting to be eaten. Top with more powdered sugar and they are done!

squash lemon bars

Squash Lemon Bars

adapted from Women’s Health Magazine

Ingredients:
4 oz (1 stick) unsalted butter, softened
1/2 cup confectioners’ sugar
1 cup all-purpose flour
Pinch of salt
2 large eggs
1 egg white
3/4 cup sugar
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1 medium crookneck squash, skin on, halved lengthwise, seeded, and grated

Directions
Cream butter and powdered sugar together until smooth. Blend in flour and salt
Press dough into the bottom of an 8-inch square baking pan
Chill in fridge until firm, about 15 minutes. Preheat oven to 350°F.
Remove crust from fridge and poke with a fork in several places
Bake for 18 to 20 minutes or until golden brown.
While the crust is baking, make the filling:
Whisk together eggs, egg white, and sugar. Add lemon juice, zest, and grated zucchini.
Pour over the crust while it’s still hot and return to oven.
Continue baking until the filling is set and very lightly browned (20 to 25 minutes).
Let cool completely, then cut into bars and enjoy!

Makes 12 squares, 140 calories each

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