The Pioneer Woman Tasty Kitchen
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Lemon Triangles

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

These beautiful triangles are just what you need to draw out a little sunshine on a rainy day.

Ingredients

  • FOR THE CRUST:
  • 1-¾ cup Flour
  • ⅔ cups Powdered Sugar
  • ¼ cups Cornstarch
  • ¾ teaspoons Salt
  • 1-½ stick Unsalted Butter
  • _____
  • FOR THE FILLING:
  • 6 whole Eggs, Room Temperature
  • 3 cups Sugar
  • 2 whole Lemons, Zested
  • 1 cup Lemon Juice (from About 7 Lemons)
  • 1 cup Flour
  • Powdered Sugar, For Dusting

Preparation

Preheat the oven to 350°. Lightly butter a 13 x 9 inch baking sheet and line with parchment paper, allowing the paper to come up the sides of the pan.

Pulse the flour, powdered sugar, cornstarch and salt in a food processor. Slice the butter into 1-inch pieces. Add the butter to the processor and process to blend, about 8 to 10 seconds, and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle the mixture into the lined pan and press firmly with your fingers to form an even, 1/4-inch layer over the entire pan bottom. Refrigerate for 30 minutes, and bake for about 20-25 minutes, until golden brown.

Meanwhile, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the warm crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature (or refrigerate overnight in the pan). Using the parchment to pull it out of the pan, transfer to a cutting board and peel the paper down. Using a sharp knife or pizza cutter, cut into 20 squares. Then cut each square diagonally to form 40 triangles. Sprinkle with powdered sugar before serving.

8 Comments

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clarency on 3.9.2013

These look delicious. Can’t wait to try them on. :)

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raerae58 on 5.29.2010

Fantastic. There’s this Amish Country Store about hour from where we live and we buy honey and homemade butter and cheese and sometimes they have lemon squares and my husband and I buy one to eat on the way home. Today I made these and they were just like them. My husband is in lemon heaven.

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carengio on 5.16.2010

Light and tangy…a very yummy dessert! Definitely a keeper!

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scrappywyf on 5.9.2010

Made these for a baby shower and wow, they are delicious! Forgot to add in the lemon zest, so I think that would have enhanced it even more, but everyone exclaimed how good they were. Very rich and tasty!

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maeflowers on 4.14.2010

I made these the other night for my fiance’s family. I was very pleased to find that they made a whole 9×13 pan, and there was plenty of lemon filling (I like a lot of lemon filling on my lemon bars). They were all gobbled up within the next 2 hours! Thank you for this delicious recipe.

7 Reviews

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jessicarney on 3.19.2011

I used a pastry cutter instead of the food processor for the crust… slightly slower, but worked just as well! These are delicious. I had to cut the side edges off because they were sticking to the parchment paper, but the paper came off the bottoms (where the crust was) just fine. Very tart, very sweet, very rich! It’s a good idea to cut them into the small triangles, or you might die of overpowering deliciousness.

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beanjelly on 8.18.2010

This is the best lemon bar recipe I’ve tried so far! A nice, thick layer of lemony-goodness and a great crust. I’ve made this several times and it’s always gone quickly!

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Sex, Food, and Rock & Roll on 7.23.2010

I took some of these to work yesterday and everyone raved about them being the best they’d ever had. I’m not sure they’re the best I’VE had, but they’re definitely up there somewhere. A very good balance of tart & sweet, without being too much of either. I can’t wait to make them again!

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natalieparisi on 7.17.2010

The filling in this recipe is excellent! I had an extra graham cracker pie crust, so I put the lemon filling in that and just left it in the pie tin. The filling leaked into the crust and made the whole thing a pain to cut into slices, but my dad loved the way it made the crust chewy! Overall, it made a great dessert for my lemon craving, and was just a good go-to snack for anytime!

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meeshiesmom on 7.3.2010

I used a pastry cutter instead of the food processor. I was overly eager to try this so it was still slightly warm when I cut into it (ie still gooey) but heavenly. Brought some of the warm treats to the neighbor’s and it was eaten in seconds. Thank you for this awesome recipe!

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