Lemon Squares


Lemon Squares

First off, I give all the credit for the recipe to my mother-in-law, Ann. I’m not normally a giant fan of things that are lemon and lemon squares (until this recipe) would not be a treat I would make, let alone sacrifice important calories to eat. These lemon squares, however, are the exception. They don’t have that goey, lemony mess in the middle that most recipes and store bought mixes mistake for lemon bars. The crust is delicate, the lemon filling is more of a baked custard and the perfect combination of sweet and tangy.

In my December IMK, I mentioned that we have an abundance of lemons since citrus is in season here in sunny Southern California. I’m not entirely sure why lemon squares are traditionally a spring treat since fresh lemon is in season in the winter, but no matter. For Kim at A Little Lunch and my friends in Australia, this recipe is for you! When life hands you a bowl of lemons, for the love of God, make lemon squares!

The crust:
1 cup flour
1/2 cup butter (real butter only)
1/4 cup powdered sugar

In a mixer, combine ingredients until well blended and press into a 8×8 pan which has been sprayed with coconut oil (or greased). Bake at 350 for 20 minutes. Cool.

The filling:
2 eggs, beaten
2 tablespoons fresh lemon juice
1 cup organic sugar
2 tablespoons flour
1/2 teaspoon baking powder

Mix above ingredients and pour over crust. Bake an additional 25 minutes. Cool completely and sift powdered sugar over top.




Tags: ,

Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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