Tangy Lemon Squares
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 145.6
- Total Fat: 5.7 g
- Cholesterol: 46.3 mg
- Sodium: 17.7 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 0.2 g
- Protein: 2.3 g
View full nutritional breakdown of Tangy Lemon Squares calories by ingredient
Introduction
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. Thanks to the zest and juice of 6 lemons, these bars are definitely not lacking in tartness or citrus flavour! The custard has less sugar than your standard lemon bar and tastes refreshing and bright, without any allusion to the eggy base. Bring a pan to the next picnic or bakesale and watch it disappear! Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. Thanks to the zest and juice of 6 lemons, these bars are definitely not lacking in tartness or citrus flavour! The custard has less sugar than your standard lemon bar and tastes refreshing and bright, without any allusion to the eggy base. Bring a pan to the next picnic or bakesale and watch it disappear!Number of Servings: 20
Ingredients
-
Base
1/4 cup granulated sugar
1 cup flour
3.5 oz non-hydrogenated shortening
zest of 1 lemon
1/2 tbsp lemon juice
1 egg white, for glazing
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Topping
4 eggs
1 egg yolk
1 1/4 cup superfine (instant dissolving) sugar
zest of 5 lemons
1 tbsp all purpose flour
1 tbsp custard powder (like Bird's)
pinch salt
3/4 cup fresh lemon juice (about 6 lemons)
Directions
Preheat the oven to 350F and generously grease an 8" square pan.
In a coffee grinder, process the sugar to a fine powder. Add to a bowl with the flour and nutmeg.
Add the shortening and blend with a fork or pastry blender until crumbly, then add the vanilla and water and mix until the dough comes together.
Press into the bottom of the pan and brush generously with the egg white.
Bake 25 minutes. Remove from oven (leave oven on) and place into the freezer for 30 minutes.
Meanwhile, in a large bowl, beat together the eggs, egg yolk, sugar, lemon zest, flour, custard powder, salt and lemon juice.
Pour onto the base.
Bake for 35-40 minutes, until the top is set and golden.
Cool to room temperature, then cover and chill overnight before cutting and serving.
Serving Size: Makes 20 squares
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
In a coffee grinder, process the sugar to a fine powder. Add to a bowl with the flour and nutmeg.
Add the shortening and blend with a fork or pastry blender until crumbly, then add the vanilla and water and mix until the dough comes together.
Press into the bottom of the pan and brush generously with the egg white.
Bake 25 minutes. Remove from oven (leave oven on) and place into the freezer for 30 minutes.
Meanwhile, in a large bowl, beat together the eggs, egg yolk, sugar, lemon zest, flour, custard powder, salt and lemon juice.
Pour onto the base.
Bake for 35-40 minutes, until the top is set and golden.
Cool to room temperature, then cover and chill overnight before cutting and serving.
Serving Size: Makes 20 squares
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.