Tangy Lemon Squares
Recipe: #24070
June 13, 2016
Categories: Desserts, Cookies, Lemon, Baby Shower, Brunch, July 4th Labor Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Bars, Kosher Dairy, more
"I so would hate loosing this recipe, it never fails. is tangy not too sweet my favorite lemon square recipe. Love, Love Lemon . use fresh it tastes better found in oregonian newspaper years ago"
Ingredients
Nutritional
- Serving Size: 1 (17.2 g)
- Calories 60
- Total Fat - 2 g
- Saturated Fat - 1.2 g
- Cholesterol - 16 mg
- Sodium - 24.5 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 0.1 g
- Sugars - 7 g
- Protein - 0.8 g
- Calcium - 7.7 mg
- Iron - 0.1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven 350.
Step 2
Combine 1 cup flour and 1/4 c. powdered sugar in bowl. Cut in butter.
Step 3
Press shortbread crust in 8 or 9 inch square pan. Bake 15-20 minutes or golden.
Step 4
Combine eggs, sugar, lemon juice, remaining 1 tablespoon flour, baking powder, lemon peel. Beat until smooth, using electric mixer for 2 minutes.
Step 5
Pour mixture over warm baked crust bake 25 minutes. Cool in pan on rack. When completely cool sprinkle with additional powdered sugar. Cut 1 1/2 inch squares.
Step 6
Store covered in refrigerator.
Tips
- 8x8 or 9x9 baking pan
- Electric mixer