Lemon Wedges

Submitted by Marie

"These are delicious lemony bars baked in a pie plate and cut into wedges. Sprinkle with powdered sugar or top with whipped cream for a special easy to make dessert."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 12

ingredients

• For crust

• 2 tablespoons butter
• 1⁄4 cup powdered sugar
• 1 cup flour

• For filling

• 3 eggs
• 1 cup sugar
• 1 tablespoon grated lemon, zest of
• 1⁄4 cup lemon juice
• 3 tablespoons flour
• 2 tablespoons powdered sugar (to garnish)

directions

1. Preheat oven to 350°.
2. In food processor, process butter, 1/4 cup of powdered sugar and 1 cup flour for 10 seconds.
3. (Can also be done by hand with a pastry blender) Pat dough evenly into a butter greased 9" round pie plate.
4. Bake for 12 to 15 minutes until golden brown.
5. Meanwhile, combine eggs, sugar, lemon zest, lemon juice, 3 tablespoons of flour and mix until smooth.
6. Pour mixture over hot crust and bake 15 minutes more or until slightly firm (do not overbake).
7. Let cool completely in pan.
8. Sprinkle with powdered sugar.

Reviews

[Len23]

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.

 

[Amberngriffinco]

Killer treat!

 

[BigFatMomma]

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!

 

[barbara.ashworth]

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

 

[cuisinebymae]

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!