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Lemon Squares  

A lemony classic.

Cal: 201 Fat: 9g Carbs: 29g Protein: 3g Fiber: 0g
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Original recipe serves 12

Scaling


½ 2x 3x Reset

Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 1/2 cup butter
  • 2 egg(s) ; beaten
  • 1 1/2 cups all-purpose flour ; plus 2 tbsp
  • 1/4 teaspoon baking powder
  • confectioner's sugar ; sifted
  • Directions

    Preheat oven to 350 degrees F. Combine 1 1/2 cups flour and 1/4 cup of the granulated sugar in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Press onto bottom of 8x8x2 inch or 9x9x2 inch baking pan. Bake for 15 to 20 minutes or until edges are brown. Meanwhile, combine eggs, remainnig sugar, lemon juice, 2 tbsp. flour and baking powder in a medium bowl. Pour over hot crust. Bake for 18 to 20 minutes or until set. Cool completely on a wire rack. Sprinkle with confectioner's sugar. Top with melted raspberry preserves, if desired.

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    Anonymous User on 2010-03-10

    I made this with egg substitute instead of real egg. The topping came out a little too soft but was still cooked through and tasted good. A bit more time in the oven might have helped firm it up a bit more. Definitely let it cool all the way before cutting it up!

    sher101 on 2010-02-21

    These were pretty good and easy to make. I had to bake the crust a little longer than the recipe specified before it browned. Also, make sure you pack the crust down well and evenly, or the lemon topping will not be even either.