ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Crunchy Lemon Squares

Misc.
Crunchy Lemon Squares
1/2 c. butter
1/2 c. powdered sugar
2 egg yolks
1 c. flour
1/4 teas. salt
2 teas, grated lemon rind
1 Tab. lemon juice
- - -
2 egg whites
1 Tab. lemon juice
1 c. powdered sugar
1/2 c. chopped nuts
Beat together butter and sugar until creamy. Beat in egg yolks, then flour, salt, lemon rind & juice. Spread this stiff batter in an ungreased 9x9 pan. Bake at 350 for 10 minutes.
- - -
Meanwhile, beat whites until foamy. Beat in lemon juice. Gradually add sugar, beating constantly until very stiff. Fold in nuts. Spread evenly over baked crust. Return to oven for 25 to 30 minutes. Cool slightly & cut into 16 squares.
MsgID: 029370
Shared by: Jean, NC
Board: All Baking at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jean, NC
2
  Jeanne/FL
3
  Jean, NC
4
  Jean, NC
5
  Jeanne/FL
6
  Jean, NC
7
  Jean, NC
8
  Carol in San Francisco
9
  Jeanne/FL
10
  Nancy, San Francisco
ADVERTISEMENT
Random Recipes
  • Hamburger Toast
  • I found this through google, my mother used to make hamburger toast when I was a child in Kansas, and I also know it was made at my aunts in South Dakota. I will be making it tonight,...
  • Fettucine with Shrimp and Scallions (serves 2)
  • FETTUCINE WITH SHRIMP AND SCALLIONS 2 teaspoons finely chopped fresh ginger root 2 green onions, finely chopped 2 tablespoons finely chopped pecan pieces 1 teaspoon peanut oil 1 teaspoon chili sauce 1 teaspoon soy s...
  • Yogurt Cheesecake and How to Make Nonfat Yogurt Cheese
  • YOGURT CHEESECAKE 1 cup low-fat graham cracker crumbs 2 tablespoons butter, melted 6 cups Nonfat Yogurt Cheese (recipe follows) 1 1/2 cups sugar 3 eggs 1/4 cup flour 1 tablespoon vanilla 1 teaspoon grated lemon zest A...
  • California Club Pasta Salad
  • CALIFORNIA CLUB PASTA SALAD 3 cups uncooked medium pasta shells (7 1/2 ounces) 3/4 cup fat-free ranch dressing 1 medium tomato, chopped (3/4 cup) 1/4 pound deli-style sliced fat-free ham, cut into 1/2-inch strips 1/4 ...
ADVERTISEMENT
  • Spaghetti and Meat-Sauce for 100
  • SPAGHETTI AND MEAT-SAUCE FOR 100 Makes 22 quarts sauce 1 1/3 cups olive oil 12 cups minced onion (24 medium onions) 24 cloves garlic, minced 6 lbs ground beef 6 lbs ground pork 24 cans (1 lb 12 oz each) plum tom...
  • Jeff's Favorite Pizza Sauce
  • JEFF'S FAVORITE PIZZA SAUCE "This sauce has a quality similar to restaurant flavor, but being freshly made seems to take on a better flavor." 1 (28 oz) can Progresso Plum Tomatoes with Basil, drained 1 (12 oz) can to...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Crunchy Lemon Squares
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!