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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

291 calories; 10.7 g total fat; 93 mg cholesterol; 88 mg sodium. 45.7 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (167)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/16/2006
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. Read More
(139)

Most helpful critical review

Rating: 3 stars
06/20/2004
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:-) Read More
(138)
200 Ratings
  • 5 star values: 143
  • 4 star values: 36
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
04/16/2006
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. Read More
(139)
Rating: 4 stars
04/16/2006
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. Read More
(139)
Rating: 3 stars
06/20/2004
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:-) Read More
(138)
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Rating: 5 stars
07/08/2007
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! Read More
(92)
Rating: 5 stars
01/11/2004
Instead of one large pie i poured the mixture into a bunch of small torte shells - it turned out wonderfully! Read More
(62)
Rating: 5 stars
05/31/2007
This recipe was quick and easy to make. The taste was great it wasn't so sweet that you forgot it was supposed to be lemon like so many other recipes. If you are planning on doubling the recipe like I did I would recommend making a triple batch of the lemon filling and doubling the crust. Thanks for sharing. Read More
(45)
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Rating: 5 stars
12/01/2003
This is great! I made it in an 8x8 glass pan and it turned out perfectly. I cooked mine for EXACTLY 15 minutes in a gas oven and it was just right. One time I left it in there for closer to 20 minutes and it wasn't great, but still edible. Thanks! Read More
(38)
Rating: 5 stars
01/11/2004
These refreshing bars are just delicious and so easy to make. Next time, I may cut back just a bit on the sugar, as we like them tart. Will also need to double the recipe, as they went too fast! Read More
(32)
Rating: 5 stars
10/27/2006
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! Read More
(28)
Rating: 5 stars
01/26/2011
So lemony and delicious! I thought the crust was going to be dry because it was before baking but it came out perfect!! I didn't make any changes and can't wait to make it again:) Read More
(27)