Crust:
1 c. butter, softened
1 c. butter, softened
2 c. spelt flour
1/2 c. sugar
Preheat oven to 325°F.
1/2 c. sugar
Preheat oven to 325°F.
In a bowl combine the softened butter, flour and sugar. Mix very well
to make a dough similar to pie crust. Turn the dough into a 9x13” dish. Use
your hands or the back of a spoon to pat and press the dough into an even layer
on the bottom of the pan to form the crust. Bake for about 20 minutes. Do not
over bake.
Lemon Filling:
4 med. eggs or 3 large
1 1/2 c. sugar
1/4 c. spelt flour
1/2 c. fresh lemon juice (must be fresh, not bottled)
Powdered sugar to sprinkle on top
In the same bowl combine the eggs, sugar, flour and fresh lemon juice (and lemon zest if used). Blend with a whisk until smooth and thick. Carefully pour this over the baked crust. Shake pan gently to level it all out. Bake at 325° for another 20 minutes. Remove from the oven and allow to completely cool.
Dust with powdered sugar, cut into squares, and serve.
Makes: 24 squares.
This is my own recipe & I have used it for many years. As per the title, this is my husband's favorite lemon square recipe.
Lemon Filling:
4 med. eggs or 3 large
1 1/2 c. sugar
1/4 c. spelt flour
1/2 c. fresh lemon juice (must be fresh, not bottled)
Powdered sugar to sprinkle on top
In the same bowl combine the eggs, sugar, flour and fresh lemon juice (and lemon zest if used). Blend with a whisk until smooth and thick. Carefully pour this over the baked crust. Shake pan gently to level it all out. Bake at 325° for another 20 minutes. Remove from the oven and allow to completely cool.
Dust with powdered sugar, cut into squares, and serve.
Makes: 24 squares.
This is my own recipe & I have used it for many years. As per the title, this is my husband's favorite lemon square recipe.
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