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Tart Lemon Triangles

Tart Lemon Triangles

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Melissa

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake 12 to 15 minutes, until golden.
  4. Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
  5. 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

NOELLER67
120
6/20/2004

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 :-)

Mallinda
113
4/16/2006

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.

Laurie
80
7/7/2007

Overall, I found this recipe to be quite good. It is a perfect blend of sugar and lemon. Not too sweet or too tart. My only complaint would be that it was not clear how much filling there would be. I completely covered the pie pan(which is about 2" deep and 9" across) with the crust. When I put the filling in it only reached halfway. So for further reference to others, the crust will only need to cover half to two-thirds of the pie pan. Other than that, this is a truly delicious recipe!