LEMON-EARL GREY SQUARES
This recipe came from a Cooking Light magazine. We liked it. It is different from the normal lemon squares we are all used to but still quite good. It only has 24.5 carbs and 2.5 g of protein so it still works.
Provided by OceanLuvinGranny
Categories Bar Cookie
Time 2h8m
Yield 16 Bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350.
- To prepare crust, line an 8 inch square etal baking pan with foil that extends 2 inches beyond sides of pan; coat foil with cooking spray.
- In a bowl combine 5.6 ounces flour, 1/3 cup powdered sugar, 1 tsp tea leaves from 1 tea bag (discar4d the tea remaining in the bag) and salt.
- Cut in butter with a pastry blender or two table knives until mixture resembles coarse meal.
- Press into bottom of prepared pan and Bake at 350 for 19 minutes or until lightly browned.
- To prepare fillilng:.
- Place juice in a medium microwave safe bowl. Microwave on high for 30 seconds. Add remaining 1 tea bag to juice. Cover and steep 10 minutes. Squeeze juice from tea bag into bowl and discard tea bag.
- Combine granulated sugar, 2 tbsp flour and baking powder in a bowl.
- Add rind and eggs to juice.
- Stir with a whisk until combined well.
- Remove crust from oven.
- Pour filling onto hot crust.
- Bake at 350 for 23 minutes or until set.
- Cool in pan on wire rack for 30 minutes.
- Remove from pan by lifting foil.
- Remove foil
- Cut into 16 bar4s.
- Sprinkle with 1 tbsp powde4red sdugar.
Nutrition Facts : Calories 165.1, Fat 6.8, SaturatedFat 4, Cholesterol 50.1, Sodium 94, Carbohydrate 24.2, Fiber 0.3, Sugar 15.6, Protein 2.4
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
- Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
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