Saturday, September 15, 2012

Lemon Squares

FOUND IT: In the August 2012 issue of Cooking Light

The same night we made the BBQ chicken sandwiches, we served these lemon squares as a light, somewhat summery dessert. Our guests had also brought dessert but pretty quickly set theirs aside and had seconds of these.


  • 3/4 cup flour
  • 1/4 cup powdered sugar
  • 3 tbsp pine nuts
  • 1/8 tsp salt
  • 2 tbsp unsalted butter, cut into small chunks
  • 2 tbsp canola oil
  • Cooking spray
  • 3/4 cup sugar
  • 2 tbsp flour
  • 1 tsp grated lemon rind
  • 1/2 cup fresh lemon juice
  • 2 eggs
  • 1 egg white
  • 2 tbsp powdered sugar
Toast the pine nuts by placing them in a 9x9 pan in a single layer and baking them at 350 for five minutes or so.

Place the toasted pine nuts, the 1/4 cup of powdered sugar, the 3/4 cup flour and salt in a food processor and pulse a few times to combine. Add the butter and oil and process until the mixture "resembles coarse meal."

Coat your 9x9 dish from before in cooking spray and press the processed mixture into it. Bake at 350 for 20 minutes or until lightly browned.

Combine the 3/4 cup sugar, 2 tbsp flour, lemon rind, lemon juice, eggs and egg white in a medium bowl and whisk until smooth. Pour this mixture over the crust and bake at 325 for 20 minutes or until set. Cool completely in the pan on a wire rack, then cover and chill them for two hours. Sprinkle evenly with the remaining powdered sugar before serving.

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