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Almond Lemon Squares


A buttery base complements the crunchy almond and lemon topping in these feather-light bars.












Trans-fat Free, Good source of fiber


Lemon batter
½ cup butter
¼ cup heavy whipping cream
cup sugar
1 ⅓ cups all-purpose flour
cup brown sugar
light, packed
¼ teaspoon salt
2 each egg yolks
½ teaspoon baking powder
¼ cup lemon juice
Almond topping
1 ¼ cups almonds
blanched, sliced
2 teaspoons lemon zest
2 tablespoons brown sugar
light, packed
2 tablespoons butter


Preheat oven to 350℉ (180℃). Butter a 9-inch square pan.

In heavy saucepan over low heat, melt butter for both topping and batter.

Mix ½ cup of the melted butter and both sugars together.

Blend in egg yolks. Stir inlemon juice and cream, mixing until thoroughly combined.

Sift together flour, salt and paking powder and combine with sugar/yolk mixture.

Pour batter into buttered baking pan, spread evenly with rubber spatula.

Set aside.

Combine almonds, brown sugar and lemon zest.

Add remaining 2 TB. butter and mix well. Cover batter evenly with almond mixture.

Bake for 20 to 25 minutes, or until edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it.

Don't overbake.

Place on rack to cool, cut into squares.

STORAGE: Airtight for one week, freeze for two months.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 71662% of calories from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 361mg 15%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 19%
Sugars g
Protein 22g
Vitamin A 22% Vitamin C 14%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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