Prep 20 mins
Cook 25 mins
I got the recipe from Cooking Light. Have made it several time, and it's pretty good.
- 1⁄4 cup granulated sugar
- 3 tablespoons butter, softened
- 1 cup all-purpose flour
- 3 large eggs
- 3⁄4 cup granulated sugar
- 2 teaspoons fresh lemon rind
- 1⁄3 cup fresh lemon juice
- 3 tablespoons flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 2 teaspoons powdered sugar
- Preheat oven to 350 degrees.
- To prepare crust: beat sugar and butter until creamy.
- Gradually add 1 cup of flour, continuing to beat until mixture resembles fine crumbs.
- Lightly press into an 8x8" baking dish, bake for 15 minutes, let cool.
- To prepare topping: beat eggs until foamy, add sugar and the next 5 ingredients.
- Beat until well blended.
- Pour mixture over crust, bake for 20-25 minutes.
- Let cool on wire rack, sift powdered sugar on top.
Wow, these were fantastic!! They tasted just as good as ordinary lemon squares. I did cut down the flour in the crust like ICBIH suggested. I also used half whole wheat and half white flour. I did cut the sugar down to 1/3 cup of sugar and 1/4 cup of splenda. These were lemony & addicting! Thanks for posting.
Mmm, these were wonderful! Though I made a couple of changes I thought were definetly necessary: I used 3/4 cup flour (1/4 cup of it was WW) because the crust wouldn't have come together if I added the extra 1/4 cup. Maybe thats because I used becel margarine instead of butter? I also used 2 eggs and 2 whites to lighten it further, and I boosted the zest up to 2 1/2 teaspoons and I added a touch more lemon juice. I also used 2 1/2 tablespoons of flour instead of 3 in the topping. These were too tasty! Sweet with a lemon zing, and the crust had a light crisp. I lined my pan with parchment paper to cut the fat from greasing. I will definetly make these again!