All recipes, Baking, Dessert

Lightened up lemon squares

October 16, 2016

Another recipe request I’ve had from a few people over the last few months is lemon squares. I thought to myself… this one is going to be tricky, I mean lemon squares are over 50% sugar 🙁 but I was up for the challenge! I decided to use the reduced fat pillsbury crescent rolls as the crust to save on some points and it worked out really well. These lemon squares are so delicious and bursting with lemon flavor, plus they are super easy to make, I promise 🙂 The recipe makes 20 squares at 3 freestyle smart points each, although I personally did not freeze them, I think they would freeze well.


Lightened up lemon squares
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 20
3SP blue & purple, 4SP green /2PP
  • 1 package pillsbury reduced fat crescent rolls
  • 1¼ cup icing sugar (confectionery sugar)
  • ¼ cup flour
  • 2 eggs
  • 2 egg whites (I use liquid egg whites, ¼ cup)
  • ½ cup fresh squeezed lemon juice
  • 1 Tbsp lemon zest
  • Icing sugar for sprinkling on top
  1. Preheat oven to 350F, spray a 9x13 dish with non stick spray.
  2. Roll out your crescent roll dough, I separated mine into 2 pieces (of 4 crescents) pinch together any open seams, then lay out both pieces into your baking dish and cover bottom of pan, come up the sides a bit with your dough if you can.
  3. Bake dough in oven for approx 12-15 minutes, checking it does not brown too much.
  4. Meanwhile make your lemon filling, whisk together your eggs and egg whites, whisk in lemon juice.
  5. Slowly whisk in your flour and then icing sugar followed by your lemon zest. Mix until it's all blended.
  6. As soon as you remove your crescent crust from oven pour on your lemon filling, then return to oven for 20 minutes or until filling is set.
  7. Let cool completely before cutting into 20 squares, 5 down, 4 across.
  8. When your ready to serve them dust with icing sugar, but don't do this till ready to serve as it will dissolve.
  9. Store in sealed container, after day 1 store in fridge for a few days, should freeze well.
  10. Makes 20 squares at 3 smart points each on blue & purple, 4SP on green
  11. Nutritional info per square.. Calories 81...Fat 2.1g..Sat fat 0.8g.. Carbs 14.3g... Fiber 0g...Sugars 9.2g... Protein 1.8g






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  • Avatar
    Reply Michelle February 12, 2017 at 6:44 pm

    Made this tonight. Unfortunately the filling ran underneath the crust! It’s important to push the edges of the crust up the sides of the pan to hold the filling on top.
    Tastes good though…it’s just kind of upside down lemon bars!

    • Avatar
      Reply Teresa Burchett June 27, 2018 at 5:02 pm

      I should have read the comments first, lol. Exactly what happened to me. I think actually using glass pan would help. I also wasn’t quite ready for the crust so it cooled a little and I think that made it separate more.

  • Reply Weight Watchers Low Fat Lemon Bars June 1, 2017 at 1:48 am

    […] Lemon Blueberry Blender Muffins (EatYourselfSkinny) Lemon Cheesecake Yogurt Cups (SkinnyTaste) Lightened Up Lemon Squares (DrizzleMeSkinny) Skinny Lemon Poppy Seed Bundt Cake (SkinnyKitchen Raspberry Lemon Muffins […]

  • Avatar
    Reply jen June 15, 2017 at 10:53 pm

    How many points if I leave off the powdered sugar?

    • Drizzle
      Reply Drizzle June 17, 2017 at 2:13 pm

      I don’t think it will change the powdered sugar is just a small amount

  • Reply Best Cookout Recipes for Weight Watchers - Life is Sweeter By Design October 4, 2018 at 11:23 pm

    […] Lightened Up Lemon Bars will be on my plate for SURE…lemon bars are a personal fave of mine. […]

  • Avatar
    Reply Lynn Nuccio January 11, 2019 at 4:48 pm

    Have u ever used monk fruit sugar. Just curious.

    • Drizzle
      Reply Drizzle January 12, 2019 at 3:17 pm

      No I have not, but feel free to try it

  • Avatar
    Reply Yvonne Caddell April 20, 2019 at 5:54 pm

    I made hear to take for Easter dinner. They were amazing and turned out perfectly. I am so glad I found this website.

    • Drizzle
      Reply Drizzle April 23, 2019 at 12:57 pm

      Yay, so awesome that you enjoyed them 🙂 I hope you continue to enjoy the recipes

  • Avatar
    Reply Kathy April 21, 2019 at 10:16 am

    These look delish!! What size pan did you use? I’m planning on making them soon. Thanks so much for your recipes. I live by them. I also shared your website with my group at WW. I was surprised how many had never heard of it.

  • Avatar
    Reply Kathy April 21, 2019 at 10:18 am

    Sorry, just read the recipe again and found the size pan I need!! Thanks again!

  • Avatar
    Reply Elizabeth May 2, 2019 at 1:31 pm

    So delicious!!! & Still taste great (cold from fridge) a few days after baking them!!
    Will definitely be making these again & again!

    • Drizzle
      Reply Drizzle May 3, 2019 at 10:38 pm

      So glad you enjoyed the lemon squares Elizabeth, they are a fav of mine!

  • Avatar
    Reply Danielle Wells July 14, 2019 at 7:03 pm

    Just back from the store and bought self rising flour by accident…will this make much of a difference? (I tried to Google the answer but, I’m not having much luck.)

    • Drizzle
      Reply Drizzle July 18, 2019 at 5:27 pm

      No that will work fine

  • Avatar
    Reply Marilyn Brown May 10, 2020 at 8:01 pm

    Remind me, how many egg whites do I use if I don’t have a carton of egg whites

    • Drizzle
      Reply Drizzle May 12, 2020 at 8:02 pm

      Hi 1 egg should be equivalent to one egg white so if using the whites from eggs use 2

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