Lemon Squares


 This recipe serves


  • Crust Pie crust, standard-type, frozen, ready-to-bake, baked
  • 1 3/4 cups fine soda cracker crumbs
  • 3/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • ½ cup white sugar Sugars, granulated
  • 3/4 cup butter Butter, without salt
  • 1 tbsp milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • ½ cup desiccated coconut Nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged
  • Filling Pie fillings, canned, cherry
  • 4 tbsp cornstarch Cornstarch
  • 1 cup white sugar Sugars, granulated
  • 1 large lemon, juiced and finely zested, (taste to see if you need more )
  • 2 large egg yolks Egg, yolk, raw, fresh
  • 1 cup boiling water Water, municipal
  • 2 tbsp butter Butter, without salt
  • dash salt


Step 1

Rub together butter sugar, flour & baking powder. Add cracker crumbs, milk and coconut. Mix well and cover the bottom of 9x9 pan with 1/2 of the crumbs. Make filling and then pour over crumb base and level. Top with remaining crumbs. Bake 350F for 30 minutes. Filling: Mix dry ingredients together, add boiling water, stirring constantly until no taste of starch remains. ( about 10 minutes.) Mix the egg yolks and add a little of the hot mixture and return to heat for 2-3 minutes longer. Remove from heat, add butter juice zest as the mixture cools.


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