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“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.”
READY IN:
2hrs 8mins
SERVES:
16
YIELD:
16 Bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350.
  2. 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.
  3. 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.
  4. Cut in butter with a pastry blender or two table knives until mixture resembles coarse meal.
  5. Press into bottom of prepared pan and Bake at 350 for 19 minutes or until lightly browned.
  6. To prepare fillilng:
  7. 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.
  8. Combine granulated sugar, 2 tbsp flour and baking powder in a bowl.
  9. Add rind and eggs to juice.
  10. Stir with a whisk until combined well.
  11. Remove crust from oven.
  12. Pour filling onto hot crust.
  13. Bake at 350 for 23 minutes or until set.
  14. Cool in pan on wire rack for 30 minutes.
  15. Remove from pan by lifting foil.
  16. Remove foil
  17. Cut into 16 bar4s.
  18. Sprinkle with 1 tbsp powde4red sdugar.

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