Well hello there, sunshine.
I have such a treat for you. The last time I shared something involving lemons it was savory. Yes, it was a pizza, and I know some of you turn your noses up to the tart little things, but I happen to have an affinity for them. I ♥ lemons.
And they love me, I just know it. Don’t hate. Oh, let me tell you a story real fast. (don’t let me lose you here – the word “hate” made me think of this) Whenever one of my kids- 14 and 16 – throws out “I hate (example) green beans” my husband always comes back with…
“Oh, wait… I just got a phone call! It’s green beans. They said they don’t really like you either.”
Yes, my Mark is a little corny but so sweet. I call him Sparky when we go on vacation.
Had to throw that in there.
So, anyway, one morning a while back I noticed I had several lemons that were threatening to get all old and shrively, so I obviously had to do something. I had to save them. I know, I’m so selfless.
Hence – These lemon tart squares. That means they are technically squares, but with a tart like consistency filling. The crust is made from Nilla Wafers, corn flakes and butter. Crazy – I know, right? But it works. I was actually very happy with the crust.
If you’re a citrusy+sweet lover, you’ll definitely appreciate these.
Lemon Squares with Nilla Wafer Crusts
• 2 1/2 cups Nilla Wafers
• 1/2 cup corn flakes
• 1/2 stick butter, melted
• 3/4 cup white sugar
• 2 tbsp all purpose flour
• 2 eggs
• Juice from 1 lemon
1. Preheat oven to 350.
2. In a food processor, combine Nilla Wafers and corn flakes; pulse until crumbly.
3. Add butter and pulse a few more times until it’s a meal-like consistency.
4. Press about half of the crust mixture into a small baking dish (since I was experimenting I didn’t make a huge batch – I used a 12x8x5 Pyrex glass dish). Save the rest for another recipe.
5. Bake for about 5-8 minutes, or until the crust is just beginning to brown.
6. While the crust is in the oven, make the lemon filling. Mix together the sugar and flour, then add in the eggs and lemon juice. Whisk until combined.
7. Pour over the prepared crust and bake for 15-20 minutes – you want to see a little browning around the edges and the middle will be bubbling a little.
8. Let cool for 20 minutes; cut and sprinkle with powdered sugar.
Refrigerate them for a couple of hours before serving.
Aren’t they pretty? These would be great for a baby shower, bridal tea, or a premenstrual binge.