Skip to main content New<> this month
Get the Allrecipes magazine

Luscious Lemon Triangles

Rated as 4.67 out of 5 Stars
1

"A traditional lemon bar with zest! The addition of lemon zest in both the crust and filling makes this dessert even more refreshing."
Added to shopping list. Go to shopping list.

Ingredients

2 h 5 m servings 107
Original recipe yields 48 servings (48 triangles)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
  2. Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
  3. Bake in preheated oven until golden brown, 15 to 20 minutes.
  4. Beat eggs in the bowl of a stand mixer until lightened in color.
  5. Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
  6. Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
  7. Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.

Footnotes

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

Nutrition Facts


Per Serving: 107 calories; 4.3 16.3 1.2 26 43 Full nutrition

Explore more

Reviews

Read all reviews 15
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I'm not sure why the flour and baking powder are necessary (some lemon bar recipes call for it, other don't), but no matter - these are delicious. As I always do with lemon bars, be it a 2-egg ...

Most helpful critical review

awful recipe for the filling. runny even after browning the top as much as I dare., I set it out to cool, then refrigerated it once it was cool. nothing helped. good crust recipe.

Most helpful
Most positive
Least positive
Newest

I'm not sure why the flour and baking powder are necessary (some lemon bar recipes call for it, other don't), but no matter - these are delicious. As I always do with lemon bars, be it a 2-egg ...

Made for Recipe Group. Outstanding! I used 1 1/2 times the filling, cause I'm like Naples, like the extra lemon hit! It did get very brown on the top before the filling was done enough, but with...

Made this for the Buzz Recipe Group. I halved the recipe and baked it in an 8" x 8" pan. I used freshly squeezed lemon juice and freshly laid eggs. These lemon triangles smelled delicious whil...

Lemon bars have always been my favorite dessert. My husband and granddaughter liked the sweeter crust. You will also need to use the aluminum foil, so the lemon bars do not stick to the pan.

Absolutely fantastic! Got raves at a BBQ party! Everyone wanted the recipe! Thank you for sharing such a winner!!!

EXCELLENT! I wanted to participate in the recipe group this week but had no lemons, yes I used lemon juice knowing that it would make a big difference as stated in the recipe. I read the revie...

Nice lemon flavor. I halved the recipe and used an 8x8 glass pan lined with parchment. Glad I used the parchment. Nice lemon flavor with a crisp crust. The crust took about 18 minutes in my oven...

Great lemon flavor. Made just as written no need for change(s). Made them for my brother's birthday as he is mad about lemon merange pie and a self professed expert on 'lemon' - he loved it. ...

Recipe Group Selection: 30, May 2015 ~ Wonderful! I halved the recipe and baked it in my stoneware pan. My DH tried them and said, "wow, they are very lemony". That is exactly what I was hop...