Lemon Icebox Bars

Show: Healthy Appetite with Ellie Krieger Episode: Never Say Never

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Prep Time:
25 min
Level:
Easy
Yield:
16 servings

Times:

Prep: 25 min
Inactive Prep: 8 hr 0 min
Cook: --
Total:: 8 hr 25 min

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Ingredients

Crust:

14 whole-grain graham cracker squares (7 full sheets)
2 tablespoons melted unsalted butter
1 tablespoon dark brown sugar
1/4 teaspoon salt
Cooking spray

Filling:

1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup pasteurized egg product (such as egg beaters)
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons powdered gelatin
3 tablespoons boiling water

Make Crust:

Directions

Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

Make the filling:

In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Per Serving:

Serving size is 1 square

Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg

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Comments & Reviews

recipe Lemon Icebox Bars
Gia Rochelle Park, NJ 09-08-2009
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Yum!
Rated: 5 stars out of 5

I made these bars for a Labor Day party and they were a huge hit. There were so many desserts and everyone was raving about... these. They were light and creamy.Read more
recipe Lemon Icebox Bars
BARBARA ROSSVILLE, GA 07-22-2009
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Love this recipe! GREAT!
Rated: 5 stars out of 5

I don't usually like anything with lemons. Watch your progam for the first time and had to make the Lemon Bars it looked... easy when you made and WAS EASY!!!!! Weight Watchers point value 4 points and worth every bite! I now record your show! Also, loved your TURKEY BURGERS! Keep up the good recipes. THANKSRead more
recipe Lemon Icebox Bars
Ginny Minnetonka, MN 06-20-2009
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Great flavor -Watch the Egg Substitute
Rated: 4 stars out of 5

When choosing an egg substitute (such as Egg Beaters referenced in the recipe), check the ingredients as several types have... added savory spices like pepper which isn't really clear on the packaging. Rather than a bar, I think of this as more of a gelled dessert. They don't have the texture of a lemon bar. Very tasty. Read more
recipe Lemon Icebox Bars
Emily Willington, CT 03-14-2009
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Texture Problem
Rated: 3 stars out of 5

I followed the directions, or at least thought I did, and when I added the gelatin it instantly gelled up on me. I mean it... still tastes delicious but the texture thing really bothers me... I probably won't make it again unless I figure out what went wrongRead more
recipe Lemon Icebox Bars
Jessica Folsom, CA 03-11-2009
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Awesome!
Rated: 5 stars out of 5

I agree, the crust does fall apart but overall, this is a very flavorful guilt free treat! We have a Meyer lemon tree so we... use fresh lemons and double the lemon juice. My family can't get enough of it! Thanks Ellie!Read more
recipe Lemon Icebox Bars
Rebecca Red Hook, NY 11-26-2008
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So good
Rated: 4 stars out of 5

I followed the recipe exactly and it came out more like lemon pudding with graham cracker topping because when you scoop it... out all the "crust" totally falls apart. Maybe add more butter to make it more like a crust. But tastes so delicious even falling apart! Perfect amount of lemon... 2 tips: Make sure your zest is in very small pieces, and that the geletin is totally dissolved in the hot water before you add it. Read more