Easy Lemon Squares
Adapted from
Cooking Light Magazine
16 servings
| Crust: | 2 tsps lemon peel, grated | ||
| 1/4 c granulated sugar | 1/3 c bottled lemon juice | ||
| 5 tbsps light margarine, softened | 3 tbsps unbleached flour | ||
| 1 c unbleached flour | 1/2 tsp baking powder | ||
| Topping: | 1/8 tsp salt | ||
| 3 whole eggs | 1 tbsp powdered sugar | ||
| 3/4 c granulated sugar |
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Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. To prepare crust, combine 1/4 cup sugar, margarine, and one cup flour. Mix until crumbly in the palm of your hand. Press mixture onto bottom of prepared pan. Bake for 15 minutes. Meanwhile, to prepare topping, beat eggs until foamy. Add remaining sugar, lemon juice, remaining flour, baking powder, and salt. Mix well. Pour over baked layer. Bake for 20 minutes, or until set. Cool. Sift powdered sugar over top.
| Calories | 110 | %CFF | 22 % | |
| Total Fat | 3 g | Saturated Fat | 0.5 mg | |
| Protein | 2 g | Cholesterol | 35 g | |
| Carbohydrates | 8 g | Sodium | 73 mg | |
| Sugars | 13 g | Fiber | 0.3 g | |
|
2.4 WW Points | ||||
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Rated by 9 users (4.7)
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