Lemon Poppy Seed Pancakes

Recipe overview

Lemon Squares

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Keep your menu light and summery with citrusy lemon squares. You and your sweetheart will love sharing these sweet-tart delights!

12 - 24 servings

Average 60 minutes

Ingredients

for this recipe Lemon Squares

Base:

1 cup	all-purpose flour
0.25 cup	sugar
0.5 cup	butter

Filling:

2	eggs
1 pouch	Shirriff Lemon Pie Filling (212 g)
0.5 cup	ground almonds
0.25 cup	sliced almonds
0.3 cup	raspberry jam

preparation

Preparation

In food processor, mix flour and sugar; blend in butter until mixture clumps together.

Press firmly into 8" (20 cm) square pan. Bake at 350°F (180°C) for 15 - 18 minutes or until lightly browned. Remove from oven and spread with jam.

Beat eggs until light and creamy. Beat in pie filling powder and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.

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