HEAT oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
DROP dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
WHISK together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice in a medium bowl until smooth
Low-Fat Lemon Bars
Makes 16 squares
1 cup all-purpose flour
1/4 cup sugar
1/2 cup quick oats
3 tablespoons butter
For the Topping:
1 egg white
1 cup sugar
3 tablespoons flour
1/4 teaspoon baking powder
Pinch of salt
Juice and zest of 1 large lemon
Confectioner's sugar, sifted, for sprinkling
HEAT oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray.
COMBINE flour, oats and sugar in a medium bowl. Using a pastry blender, add butter and blend until the mixture is crumbly.
PRESS crumbs into the bottom of the baking pan. Bake for 10 minutes until edges are golden.
whisk egg and egg white. Add sugar and beat until creamy. Add flour, baking powder, salt and lemon; whisk until smooth.
POUR lemon mixture over pre-baked base. Bake for 20 to 25 minutes, or until center is set.
COOL in pan for 15 minutes, then transfer to wire rack to cool completely.
Nutritional information: calories 133, fat 2.8g, cholesterol 19mg, sodium 15mg, carbs 25.1g, fiber 0.1g, protein 2.1g
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
HEAT oven to 350 degrees. Grease an 8 1/2- by 4 1/4- by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
SIFT together flour, baking powder and salt into one bowl. In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
POUR the batter into the prepared pan and bake for about 50 minutes, or until a cake tester or toothpick placed in the center of the loaf comes out clean.
cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
COOL cake in the pan for 10 minutes. Carefully remove cake from pan and place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
COMBINE the confectioners' sugar and lemon juice to make a glaze and pour it over the cake.