Lemon Earl Grey Squares Recipes

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LEMON-EARL GREY SQUARES



Lemon-Earl Grey Squares image

This recipe came from a Cooking Light magazine. We liked it. It is different from the normal lemon squares we are all used to but still quite good. It only has 24.5 carbs and 2.5 g of protein so it still works.

Provided by OceanLuvinGranny

Categories     Bar Cookie

Time 2h8m

Yield 16 Bars, 16 serving(s)

Number Of Ingredients 12

5 5/8 ounces flour (about 1 1/4 cups)
1/3 cup powdered sugar
2 earl grey tea, bags divided
1/8 teaspoon salt
8 tablespoons chilled butter, cut into pieces
1/4 cup fresh lemon juice
1 cup granulated sugar
2 tablespoons flour
1/2 teaspoon baking powder
2 teaspoons grated lemon rind
3 large eggs
1 tablespoon powdered sugar

Steps:

  • Pre-heat oven to 350.
  • To prepare crust, line an 8 inch square etal baking pan with foil that extends 2 inches beyond sides of pan; coat foil with cooking spray.
  • In a bowl combine 5.6 ounces flour, 1/3 cup powdered sugar, 1 tsp tea leaves from 1 tea bag (discar4d the tea remaining in the bag) and salt.
  • Cut in butter with a pastry blender or two table knives until mixture resembles coarse meal.
  • Press into bottom of prepared pan and Bake at 350 for 19 minutes or until lightly browned.
  • To prepare fillilng:.
  • Place juice in a medium microwave safe bowl. Microwave on high for 30 seconds. Add remaining 1 tea bag to juice. Cover and steep 10 minutes. Squeeze juice from tea bag into bowl and discard tea bag.
  • Combine granulated sugar, 2 tbsp flour and baking powder in a bowl.
  • Add rind and eggs to juice.
  • Stir with a whisk until combined well.
  • Remove crust from oven.
  • Pour filling onto hot crust.
  • Bake at 350 for 23 minutes or until set.
  • Cool in pan on wire rack for 30 minutes.
  • Remove from pan by lifting foil.
  • Remove foil
  • Cut into 16 bar4s.
  • Sprinkle with 1 tbsp powde4red sdugar.

Nutrition Facts : Calories 165.1, Fat 6.8, SaturatedFat 4, Cholesterol 50.1, Sodium 94, Carbohydrate 24.2, Fiber 0.3, Sugar 15.6, Protein 2.4

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