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Wayne's Lemon Squares

This recipe for Wayne's Lemon Squares is Wayne Strei's adaptation of a recipe by Emily Luchetti. The recipe below was published in Those People at That Church, the St. Francis Lutheran Cookbook.

Crust:
1.5 cups all purpose flour
0.75 cup unsalted butter
0.5 cup powdered sugar

Filling:
6 large eggs
2.5 cups sugar
1 cup freshly squeezed lemon juice
0.5 cup all-purpose flour
0.25 cup powdered sugar

Preheat oven to 325 degrees.

To make the crust, combine the flour and powdered sugar in a medium bowl or the bowl of an electric mixer. Add the butter and mix on low speed or by hand until the mixture resembles coarse meal. Press the crust into the bottom of a 9x13-inch pan. Bake the crust until golden brown, 20-25 minutes. Remove from oven.

To make the filling, whisk together the eggs and sugar in a large bowl until smooth. Stir in the lemon juice and then the flour.

Pour the lemon filling on top of the crust. Bake until the lemon filling is set, about 30 minutes. Allow to cool for 30 minutes, cut into squares and dust with the .25 cup powdered sugar.

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