spelt lemon squares
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 132.1
- Total Fat: 6.2 g
- Cholesterol: 34.3 mg
- Sodium: 23.3 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.0 g
- Protein: 1.8 g
View full nutritional breakdown of spelt lemon squares calories by ingredient
Introduction
Delicious revamped lemon squares with spelt flour and reduced in sugar Delicious revamped lemon squares with spelt flour and reduced in sugarNumber of Servings: 36
Ingredients
-
Base:
Organic Spelt Flour, 2 cups
Butter, unsalted, 1 cup
Brown Sugar, half cup, packed
unsweetened shredded Coconut, half cup
Lemon Topping:
Granulated Sugar, 1.5 cup
Egg, fresh, 4 large
Lemon Juice from real lemons, half cup
Baking Powder, 1 tsp
Organic All-Purpose White Flour, 1/4 cup
Dust with powdered sugar when completely cooled
Tips
Only dust with powdered sugar once they are completely cooled otherwise, the powdered sugar will disappear into the lemon mixture.
Directions
Butter should be cut into pieces and chilled
Preheat oven to 350 degrees.
Butter 13x9x2-inch baking pan
Base: Combine in a food processor the flour, butter, brown sugar and unsweetened shredded coconut until it forms moist clumps. Press gently into bottom of pan (not too hard or will make a tough base, not too loose or it will crumble). Bake approx 20 mins until lightly golden.
In a large bowl, whisk together sugar, eggs, lemon juice from real lemons, baking powder and the remaining 1/4 cup white flour until well blended. Pour over hot crust.
Bake until topping is set and light brown, about 25 minutes.Cool in the pan on a wire rack.
Cut into squares and dust tops with powdered sugar
Serving Size: 36 squares
Number of Servings: 36
Recipe submitted by SparkPeople user AUNATURELMTL.
Preheat oven to 350 degrees.
Butter 13x9x2-inch baking pan
Base: Combine in a food processor the flour, butter, brown sugar and unsweetened shredded coconut until it forms moist clumps. Press gently into bottom of pan (not too hard or will make a tough base, not too loose or it will crumble). Bake approx 20 mins until lightly golden.
In a large bowl, whisk together sugar, eggs, lemon juice from real lemons, baking powder and the remaining 1/4 cup white flour until well blended. Pour over hot crust.
Bake until topping is set and light brown, about 25 minutes.Cool in the pan on a wire rack.
Cut into squares and dust tops with powdered sugar
Serving Size: 36 squares
Number of Servings: 36
Recipe submitted by SparkPeople user AUNATURELMTL.