Tart Lemon Triangles

SUBMITTED BY: Melissa PHOTO BY: Laurie

"This is a lovely conclusion to an elegant spring dinner! I garnish them with whipped cream, a strawberry fan and a sprig of mint."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

3/8 cup butter
1/4 cup confectioners' sugar
1 cup all-purpose flour
3 eggs
1 cup white sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
3 tablespoons all-purpose flour
2 tablespoons confectioners' sugar for dusting

READ REVIEWS (40)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
Bake 12 to 15 minutes, until golden.
Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 20, 2004 by NOELLER67

These were just OK. I used egg beaters to reduce the cholesterol, and the filling tasted just so-so. The crust was good though, although 3/8 c butter is an odd measurement, isn't it? (it's 6 Tbls for anyone that doesn't want to have to translate cups to tablespoons :-)

5 users found this review helpful

Reviewed on Oct. 27, 2006 by NecROgue

These were great. I made them for a work event, and everyone loved them, I made twice the recipie, and they were all gone within a few hours. I added a little bit more than 1 tbl of lemon zest to the recipe, I like the extra lemon flavor. Thanks!

4 users found this review helpful

Reviewed on Apr. 16, 2006 by Mallinda

I like to have something lemon for dessert on Easter, and since I don't do meringue well I decided to try this in place of lemon meringue pie. I expected something more like a pie, which this is not. However, my review is based on the actual product, not my expectations. I thought the taste of the lemon was excellent--nice and tart. Unlike some other reviewers, I didn't find the crust to be crumbly. I think the secret is cutting the butter in well and pressing the crumbs down firmly to form the crust. I thought the crust was a little too sweet. Personally, I don't think the lemon layer is thick enough in relation to the crust, and if I made this again I might double the filling amount.

4 users found this review helpful

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