Indulge Guilt-Free: Zesty & Low-Point Weight Watchers Lemon Bars with a Graham Cracker Crust

Craving a vibrant, tangy, and sweet dessert without derailing your wellness goals? Look no further than these incredible Weight Watchers Lemon Bars! Each delightful bar boasts a perfectly balanced sweet and tangy lemon curd topping, all for just 5 WW points. You won’t believe how big and satisfying they are, ensuring all your lemon dessert desires are met. While traditional lemon bars often feature a rich, buttery shortbread crust, we’ve opted for a lighter, simpler, and equally delicious graham cracker crust. This smart swap significantly lowers the points, making it easy to fit these full-sized, delectable treats into your daily Weight Watchers plan.

These healthier lemon bars are thoughtfully sweetened with Monk fruit and erythritol blend, keeping calorie counts in check. However, we understand that preferences vary, which is why we’ve also provided alternative point calculations for those who prefer using real sugar or even regular butter instead of light butter. The beauty of Weight Watchers lies in its flexibility, allowing you to customize recipes to suit your lifestyle without sacrificing flavor. Rest assured, these lemon bars taste absolutely amazing, no matter which ingredient route you choose. With just seven simple ingredients and less than an hour of your time, you can whip up a batch of these bright, citrusy dessert bars that are perfect for any occasion.

Why These Weight Watchers Lemon Bars Are a Must-Try

If you’re searching for a dessert that’s both delicious and aligns with your health-conscious choices, these lemon bars are an excellent option. Here’s why they deserve a spot in your recipe collection:

• Fresh, Bright Flavor: Lemons deliver a wonderfully bright and zesty flavor that is incredibly refreshing. In a world of often-rich or overly sweet desserts, these lemon bars offer a delightful change of pace. Their natural tanginess is perfectly balanced by the sweetness, creating a light and invigorating treat that won’t leave you feeling weighed down. It’s the ideal dessert for spring, summer, or whenever you need a burst of sunshine!
• Perfectly Portable: One of the best qualities of these lemon bars is their convenience. Unlike many desserts that require constant refrigeration or are prone to melting, these sturdy bars hold up well at room temperature for a reasonable amount of time. This makes them an excellent choice for on-the-go enjoyment. Whether you’re packing one as an afternoon pick-me-up for the office, bringing them along for a family picnic, a potluck, or a school fundraiser, you can trust that these lemon bars will maintain their form and delicious texture without getting mushy. They’re also great for meal prepping your weekly treats!
• Easy and Fun to Make: This recipe is incredibly straightforward, making it suitable for bakers of all skill levels, from beginners to seasoned pros. The universal appeal of lemon flavor ensures that everyone will enjoy them, making them a fantastic choice for new bakers who want to impress friends and family for a special occasion. It’s also a great recipe to involve kids in the kitchen, teaching them basic baking techniques with a rewarding, tasty outcome.

Weight Watchers Lemon Bar Recipe Overview

Here’s a quick glance at what you need to know before you start baking:

• Serving Size: Approximately 65g per bar
• Number of Servings: 12 bars
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes for the filling, plus 8-10 minutes for the crust
• WW Points Per Recipe: 5 per serving (with monk fruit and light butter), 60 for the entire batch

Key Ingredients for Your Lightened-Up Lemon Bars

Gathering fresh, high-quality ingredients is the first step to creating these irresistible lemon bars. Here’s a detailed look at what you’ll need:

• 3 Fresh Lemons: The star of the show! You’ll need both the juice and the zest from fresh lemons to ensure the most vibrant and bold lemon flavor. When selecting lemons, look for ones that are firm, bright yellow, and feel heavy for their size – these typically yield more juice. Avoid any with soft spots or dull skin. You’ll need about 1/2 cup of fresh lemon juice and approximately 1 teaspoon of zest. Remember to zest your lemons before you juice them, as it’s much easier!
• 1 cup Monk Fruit and Erythritol Blend Sweetener: This zero-calorie, natural sweetener is key to keeping these lemon bars low in points without compromising on sweetness. It perfectly balances the tartness of the lemon, creating a harmonious flavor profile. If you prefer, other zero-calorie sweeteners like Stevia or Swerve can also be used, though the texture and sweetness level might vary slightly.
• 4 large eggs: Eggs are crucial for creating the rich, creamy, and perfectly set lemon curd. They act as a binder and thickener, giving the curd its characteristic smooth texture. For best results and to prevent over-mixing, it’s recommended to use room-temperature eggs. (See our tip below on how to quickly bring eggs to room temperature).
• 6 tablespoons light butter: Light butter is used to create the delicious graham cracker crust. It provides the necessary fat to bind the crumbs together while keeping the overall points lower than traditional butter. If you prefer to use regular salted butter, the point values will change slightly, as detailed in the “Alternative Point Amounts” section.
• 1/4 cup all-purpose flour: A small amount of all-purpose flour is added to the lemon curd mixture. This seemingly minor addition plays a significant role in helping the curd set up firmly during baking, ensuring your bars slice cleanly and hold their shape beautifully.
• 2 tablespoons powdered sugar: A light dusting of powdered sugar is added on top of the cooled lemon bars for that classic, elegant presentation and an extra touch of sweetness. While zero-calorie confectioner’s style sugars exist, we’ve opted for a small amount of regular powdered sugar here as it offers the best taste and texture for dusting, and the quantity is minimal enough not to significantly impact the overall points.
• 12 sheets Graham Crackers: For this lightened-up recipe, we chose a graham cracker crust. This is a fantastic alternative to a traditional shortbread crust because it requires considerably less sugar and butter, making it a lower-point option without sacrificing flavor or crunch. Be sure to grind them into a very fine crumb for the best crust consistency.

Customizing Your Lemon Bars: Alternative Point Amounts

We believe in flexibility, especially when it comes to Weight Watchers. Not everyone chooses to use zero-calorie sweeteners or light butter, so we wanted to provide clear point amounts for different ingredient choices. These calculations are based on 1/12 of the entire batch, meaning one standard-sized lemon bar.

• For reference, this recipe as written with Monk fruit and light butter: 5 WW points per bar.
• Using cane sugar (instead of Monk fruit) and light butter: 10 WW points per bar.
• Using cane sugar (instead of Monk fruit) and regular salted butter (instead of light butter): 11 WW points per bar.
• Using Monk fruit and erythritol blend (or other zero-calorie sweetener) plus regular salted butter: 6 WW points per bar.

Our goal was to ensure each bar is a standard, satisfying size, not just a tiny bite. An 8-inch square pan typically yields 12 generous servings. However, if you opt for real sugar and find the point value too high for your daily allowance, a simple solution is to cut each bar in half. This will increase your yield to 24 smaller portions, allowing you to enjoy this delicious dessert as you prefer. While smaller, each half-bar is still a delightful treat you can savor in 3-4 bites, providing that zesty lemon fix without overspending your points.

Pro Tips: How to Avoid Inverted Lemon Bars

Have you ever baked lemon bars only to find the lemon curd settled at the bottom and the crust floating on top? This common baking mishap is known as “inverted lemon bars” and can occur for various reasons. While they still taste delicious, it can certainly be frustrating when they don’t look as intended. Here are some essential tips to prevent your lemon bars from flipping:

1. Ensure the Crust is Firmly Packed: This is perhaps the most crucial step, especially when using a graham cracker crust. Graham cracker crumbs are lighter than a traditional shortbread crust and can easily float to the top if not properly compressed. Make sure to use the full amount of crust ingredients specified in the recipe, as a sufficiently thick and heavy crust is less likely to invert. Press the crumbs down very firmly into the pan, extending slightly up the sides, using the back of a measuring cup or a flat-bottomed glass.
2. Release Trapped Air Under Parchment: After baking the crust, you might occasionally notice air bubbles trapped beneath the parchment paper. If you observe this, gently lift the edges of the parchment paper slightly to allow any trapped air to escape before pouring the filling. This ensures a stable base for your curd.
3. Pour Filling Onto Hot Crust: This might seem counterintuitive, as many recipes call for a cooled crust. However, with lemon bars, it’s vital to pour the lemon curd mixture onto the crust while it is still hot, immediately after it comes out of the oven. The residual heat from the crust helps to instantly begin setting the bottom layer of the curd, creating a strong bond and preventing the crust from floating. A cooled crust is far more likely to result in inversion.
4. Don’t Overwhisk the Filling: While you want your lemon curd ingredients well combined, vigorous or excessive whisking can incorporate too much air into the mixture. These air bubbles can expand during baking, potentially causing the curd to separate from the crust or rise unevenly. You’ll naturally get some air bubbles from gentle whisking, but it’s best to avoid using a stand mixer or a high-speed hand mixer for the curd if possible. A simple hand whisk will suffice to combine everything thoroughly without over-aerating.

Step-by-Step Instructions for Making Weight Watchers Lemon Bars

Ready to bake? Follow these simple instructions to create your perfect batch of low-point lemon bars:

• 1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a blender or food processor, grind the graham crackers into a very fine, uniform crumb. In a large bowl, combine the fine graham cracker crumbs with the melted light butter. Mix thoroughly until the crumbs are evenly moistened and, when pressed between your fingers, they hold together. This is your sign that the crust will be firm enough.



• 2. Press the Crust into the Pan: Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later, or simply coat with cooking spray. Transfer the graham cracker mixture to the prepared pan. Using the back of a small measuring cup or a flat-bottomed glass, firmly press the crust mixture evenly into the bottom of the pan and slightly up the sides. A tightly packed crust is essential to prevent the lemon filling from seeping underneath during baking, ensuring clean layers.



• 3. Prepare the Lemon Filling: In a separate large bowl, gently whisk together the fresh lemon juice, lemon zest, room temperature eggs, Monk fruit and erythritol blend sweetener, and all-purpose flour until just combined. Be careful not to overwhisk, as incorporating too much air can affect the curd’s texture and potentially lead to inversion.



• 4. Bake the Crust: Place the pan with the pressed crust into the preheated oven and bake for 8-10 minutes, or until the crust is lightly browned and feels firm to the touch. This par-baking step helps create a sturdy base for your lemon bars.



• 5. Combine Crust and Filling: Immediately after taking the crust out of the oven, and while it is still hot, carefully pour the prepared lemon mixture evenly over the baked crust. The heat from the crust will help the curd begin to set, preventing it from sinking.



• 6. Bake the Lemon Bars: Return the dish to the oven and bake for an additional 25-30 minutes. The lemon bars are done when the edges are set and lightly golden, and the center only jiggles slightly when the pan is gently shaken. Avoid overbaking, as this can make the curd rubbery.



• 7. Cool, Chill, and Serve: Once baked, remove the pan from the oven and let the lemon bars cool completely on a wire rack at room temperature for about 1 hour. After cooling on the counter, transfer the pan to the refrigerator and chill for at least 2 hours, or until thoroughly set and cold. Chilling is essential for the bars to firm up and for clean slicing. Before serving, dust generously with powdered sugar for a beautiful finish. Slice into 12 equal bars and enjoy! Store any leftovers in an airtight container in the refrigerator for up to four days to maintain freshness.

Creative Variations and Easy Substitutions for Your Lemon Bars

While these Weight Watchers Lemon Bars are perfect as is, you can easily customize them to suit your taste or what you have on hand. Here are some delightful variations:

• Go Tropical with Limes: For a fun and tropical twist, substitute the lemon juice and zest with fresh lime juice and zest. The vibrant, slightly sweeter flavor of lime makes for a delicious summer-worthy alternative, perfect for a Key Lime Pie-inspired dessert bar.
• Classic Shortbread Crust: If you prefer the traditional rich shortbread crust and are willing to adjust the point values (as it will be higher), it’s an easy swap. To make a shortbread crust, combine 1 stick (8 tablespoons) of cold butter, cut into cubes, with 1 ¼ cups of all-purpose flour and 1/3 cup of granulated sugar. Use a pastry cutter or your fingertips to blend the butter into the flour and sugar until it resembles coarse crumbs. Press this mixture into a parchment-lined 8-inch square baking pan and bake for 10-12 minutes until lightly golden brown. Then, pour the lemon filling on top while the crust is still hot and continue baking as directed.
• Add a Burst of Fruit: For an extra layer of flavor and visual appeal, consider adding a single layer of fresh blueberries or raspberries directly onto the par-baked crust before pouring the lemon filling. The berries will soften and release their juices slightly, creating a sweet and tangy pop of color that complements the lemon beautifully. You can also mix in some chopped strawberries for another delightful berry-lemon combination.

Expert Tips for the Best Weight Watchers Lemon Bars

Achieve perfection with your lemon bars by keeping these handy tips and tricks in mind:

• Grind the Graham Crackers to a Fine Crumb: The consistency of your graham cracker crumbs is paramount for a successful crust. Chunky pieces can prevent the crust from binding properly, making your bars crumbly and difficult to cut. For the best, most uniform consistency, use a powerful food processor or blender to achieve a fine, sand-like crumb. Alternatively, you can often find pre-made graham cracker crumbs at your grocery store, which offers consistent results.
• Transform Them into a Pie: If you’re in the mood for a lemon pie instead of bars, this recipe adapts beautifully! Simply skip the crust-making steps and use a pre-made graham cracker pie crust. Pour the lemon curd filling directly into the pie crust and bake as directed. Since pie crusts are typically larger and shallower, start checking for doneness about 5 minutes earlier than the recipe suggests for the bars. Look for a lightly jiggling center as the indicator of doneness.
• Quickly Bring Eggs to Room Temperature: While not strictly essential for this specific recipe, using room-temperature eggs is a highly beneficial technique in baking, especially for custards and curds. Room temperature eggs emulsify more easily with other ingredients, creating a smoother, more uniform mixture. This also helps to avoid overwhisking, which can introduce excessive air. If you’ve forgotten to take your eggs out of the fridge, simply place them in a bowl of warm (not hot!) water for 5-10 minutes. This will quickly bring them to the ideal temperature, allowing you to get started on your delicious lemon bars without delay.
• Don’t Rush the Cooling Process: It can be tempting to dive into these delicious bars immediately, but proper cooling and chilling are crucial for the lemon curd to fully set. Rushing this step will result in a messy, unset bar. Allow the full countertop cooling time, followed by the refrigerator chilling, for perfectly firm and sliceable lemon bars.
• Experiment with Sweeteners: While Monk Fruit and Erythritol blend is recommended for optimal WW points, feel free to experiment with other sugar substitutes if you have a favorite. Just be sure to check the specific brand’s conversion rates for granulated sugar and adjust accordingly for sweetness, and re-calculate your WW points.

More Weight Watchers Friendly Desserts You’ll Love

If you enjoyed these low-point lemon bars, be sure to check out these other fantastic Weight Watchers dessert recipes:

• Weight Watchers Mud Cake
• 29 Best Weight Watchers Desserts
• Weight Watchers Strawberry Pie

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Weight Watchers Lemon Bars

Servings: 12 bars

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

These tangy lemon bars with a crunchy graham cracker crust are a delicious, low-point dessert, coming in at just 5 WW points per serving!

Equipment

• 1 8×8 inch baking pan

Ingredients 

• ▢ 12 full graham cracker sheets, crushed into fine crumb
• ▢ 6 tablespoon light butter, melted
• ▢ 4 large eggs, room temperature
• ▢ 3 lemons, zested and juiced, about 1/2 cup of juice total, 1 tsp zest
• ▢ 1 cup granular monk fruit and erythritol blend
• ▢ 1/4 cup all-purpose flour, sifted
• ▢ 2 tablespoons powdered sugar, for dusting

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Instructions 

• Preheat the oven to 350°F (175°C). Grind the graham crackers into a fine crumb using a blender or food processor. In a large bowl, mix the melted light butter and graham cracker crumbs until well combined. When pressed together between your fingers, they should stay together, indicating the perfect consistency for your crust.
• Line an 8-inch square baking pan with parchment paper, allowing some overhang on two sides for easy removal, or simply coat the pan with cooking spray. Press the graham cracker crust mixture firmly into the bottom of the pan and slightly up the sides. Use the back of a small measuring cup or a flat-bottomed glass to ensure it’s very tightly packed, which helps prevent the filling from seeping under the crust.
• In a large bowl, gently whisk together the lemon juice, lemon zest, room temperature eggs, granular Monk fruit and erythritol blend sweetener, and all-purpose flour until just combined. Be careful not to overwhisk to avoid introducing too much air.
• Bake the prepared crust for 8-10 minutes, or until it is lightly browned and feels firm. This par-baking step creates a stable base.
• While the crust is still hot from the oven, carefully pour the lemon mixture evenly over the baked crust. The residual heat helps the curd begin to set immediately.
• Place the dish back into the oven and bake for 25-30 minutes, or until the edges of the lemon bars are set and slightly golden, and the center only slightly jiggles when the pan is gently moved. Avoid overbaking.
• Let the bars cool completely on a wire rack on the counter for 1 hour. After reaching room temperature, place them into the refrigerator to chill for at least 2 hours, or until they are fully cold and firm. Once thoroughly chilled, dust with powdered sugar before slicing into 12 equal bars and serving. Store any leftover Weight Watchers Lemon Bars in an airtight container in the refrigerator for up to four days.

Nutrition

Serving: 65gCalories: 140kcalCarbohydrates: 27gProtein: 3.6gFat: 7.1gSaturated Fat: 3.2gCholesterol: 69mgSodium: 133mgPotassium: 64mgFiber: 3.6gSugar: 5.4gCalcium: 25mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

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