Dear Jeanne: My mom recently gave me this recipe. These lemon squares are great! Can you reduce the fat? Thanks! — Christine Stouffer, Cleveland Heights, Ohio

Dear Christine: These lemon squares are delicious, and I think this revision is, too. I made it in a smaller pan and reduced the fat and sugar. Do not overcook, because these squares should be creamy, not crispy.


1/2 cup confectioner's sugar

1 1/2 cups all-purpose flour

3/4 cup butter

3 tablespoons all-purpose flour

1 1/2 cups sugar

3 eggs, slightly beaten

Juice and grated rind of 1 lemon

Additional confectioner's sugar

Mix together first two ingredients. Cut in butter as for pie dough. Pat into a 9-by-13-inch baking pan. Bake at 350 F for 20 minutes. Meanwhile, mix together the next four ingredients until smooth. Pour over hot crust. Return to oven and bake 20 minutes more. Cool, then sprinkle with confectioner's sugar and cut into squares. Makes 20 servings.



1/3 cup powdered sugar

1 cup all-purpose flour

1/4 cup butter, softened


3 eggs, slightly beaten

1 cup sugar

1/3 cup fresh lemon juice

1 teaspoon fresh lemon zest

3 tablespoons all-purpose flour

1 tablespoon powdered sugar

1. Preheat the oven to 350 F.

2. For the crust, mix together the powdered sugar and flour. With clean hands, mix in the butter until no large pieces remain. Pat into the bottom of an 8-by-8-inch pan. Bake for 12 minutes, until it turns a creamy tan color.

3. While the crust is baking, beat the eggs lightly with a fork. Add the sugar, lemon juice, lemon zest and flour. Mix until smooth. Pour over the hot crust and bake for another 10 to 12 minutes, until just set. The center should have a slight wobble when shaken, which will firm up after removing it from the oven. When cool, sprinkle with the remaining powdered sugar. Makes 16 servings.

Each serving contains approximately: Original Recipe: 186 calories; 8 gm fat; 50 mg cholesterol; 81 mg sodium; 28 gm carbohydrates; 2 gm protein; trace of fiber. Revised Recipe: 127 calories; 4 gm fat; 48 mg cholesterol; 43 mg sodium; 21 gm carbohydrates; 2 gm protein; negligible fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (58 cents), self-addressed envelope. © King Features Syndicate Inc.