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    You are in: Home / Recipes / Lemon Wedges Recipe
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    Lemon Wedges

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 21, 2006

      I'm reviewing these a second time, with the changes I made: I mixed in just under a 1/4c. of soft butter and this worked out much better for holding the crust together. I just mixed it by hand. I might have overcooked mine a touch as they were pretty firm, but fantastic tasting nonetheless! I used only a very small amount of icing sugar and sifted it onto the top for a light dusting. It really doesn't need a lot to give that perfect sweetness balance. Three of us polished off the whole pan in two days, so I'd say these were a hit! Definitely on my fantastic taste for small effort regular rotation. Oh, and I used farm fresh eggs which made this whole dish much darker yellow, but it just looked all the more lemony for it.

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    • on June 03, 2006

      Killer treat!

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    • on April 12, 2006

      The filling was nice and creamy, and I added an extra tablespoon of zest. However, I found the crust to be very heavy, and the flour taste was a bit overpowering. I had expected a crumbly texture before I patted it into the pie dish, but it was very powdery. Next time, I will use the filling over a lighter shortbread crust. The filling is a keeper, though, and not as jelly-like as most lemon wedge/sqare recipes. It is more like a curd. Thank you for posting!

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    • on February 14, 2005

      Very good lemon flavor, and easy to make. Will make again.

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    • on October 26, 2004

      These are great! So lemony! I was concerned at first because the crust ingredients did not hold together at all-very dry, but after it was patted into the pie plate and baked, it was fine. Very nice dessert!

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    • on May 19, 2004

      This is superb stuff! I used 1/4 cup wheat flour in the base. I added a little fresh cream (which I had to use as it was lying in my fridge for sometime) to the filling and it cooked it for 20 minutes (not yet firm). I took it out sprinkled the powdered sugar and put it back into the hot oven and let it caramalise a bit for 5 minutes (I cooked at 175C and now covered the rim with foil so that the crust did not burn) It took me 30 mins in all for the filling to firm though I think the cream was the cause. But it worked out fine as the sugar was nicely caramalised. It was yummy. The taste of lemon was so gooooooooood. I took it out of the oven and cooled it and in 15 minutes they were gone. Exactly 14 people were fed though. No second helping for me :( Fay

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    • on March 10, 2004

      Marie, these little wedges are wonderful. Just enough lemon with the little taste of sugar. GREAT!!!!!!!

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    Nutritional Facts for Lemon Wedges

    Serving Size: 1 (53 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 161.2
     
    Calories from Fat 29
    18%
    Total Fat 3.2 g
    5%
    Saturated Fat 1.6 g
    8%
    Cholesterol 57.9 mg
    19%
    Sodium 31.5 mg
    1%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 0.4 g
    1%
    Sugars 20.6 g
    82%
    Protein 2.9 g
    5%

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