Lemon Triangles

August 1, 2010

This spring I discovered something about my husband I never knew.  I’ve known him for 15 years and have been married to him for almost 13.  I always thought he hated lemon.  He never likes a dish when I add lemon to it. 

Turns out he loves lemon in baked goods.  I know it doesn’t make any sense, but then that’s my husband. 

I made these wonderful lemon triangles about a month ago and they are so good!  They have the most lemon flavor I’ve ever had in a lemon square.  Usually they taste overly sweet and there isn’t enough lemon flavor.  Not so with these.  These are packed with lemon flavor and are easy to make.

I found the recipe here.  I love this site.  Belle has some really great recipes.  And since I just started the second step in my lemoncello making process, I have lemon on the brain right now.

Lemon Triangles

  • 1-¾ cup Flour
  • ⅔ cups Powdered Sugar
  • ¼ cups Cornstarch
  • ¾ teaspoons Salt
  • 1-½ stick Unsalted Butter
  • _____
  • 6 whole Eggs Room Temperature
  • 3 cups Sugar
  • Zest from 2 Lemons
  • 1 cup Lemon Juice (from About 7 Lemons)
  • 1 cup Flour

Preheat the oven to 350°. Lightly butter a 13 x 9 inch baking sheet and line with parchment paper, allowing the paper to come up the sides of the pan.

Pulse the flour, powdered sugar, cornstarch and salt in a food processor or use a pastry cutter. Slice the butter into 1-inch pieces. Add the butter blend until the mixture is pale yellow and resembles coarse meal. Sprinkle the mixture into the lined pan and press firmly with your fingers to form an even, 1/4-inch layer over the entire pan bottom. Refrigerate for 30 minutes, and bake for about 20-25 minutes, until golden brown.

Meanwhile, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the warm crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature (or refrigerate overnight in the pan). Using the parchment to pull it out of the pan, transfer to a cutting board and peel the paper down. Using a sharp knife, cut into 20 squares. Then cut each square diagonally to form 40 triangles.

You can dust with powdered sugar, but I didn’t.  They really don’t need it.




  1. YUM! My new Microplaner will come in handy for these little babies! You’ll have to email me and tell me all about the lemoncello!

    • Oh I wish I had a microplaner, hard to believe that I don’t have a zester either. When I’m ready I’m going to post the lemoncello-the process takes awhile.

      • I finally broke down and bought a Microplaner from Amazon about a month or so ago. It’s so nice for zesting citrus and having freshly ground nutmeg. That’s all I’ve used it for so far.

  2. […] Here’s the original post. […]

  3. […] are so good.  They are not a lemon square (if you need a recipe for those, you can find it here).  They are not a lemon cake.  They are not a pound cake.  They are the consistency of a brownie […]

  4. […] I love it.  For my first day, I decided to bring in some baked goods.  I made whopper bars, lemon triangles and these babies.  I wanted to have a good variety since I didn’t know anyone.  I’m […]

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