Lemon Tart Squares with Nilla Wafer Crusts
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.
- 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
- Preheat oven to 350.
- In a food processor, combine Nilla Wafers and corn flakes; pulse until crumbly.
- Add butter and pulse a few more times until it's a meal-like consistency.
- 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.
- Bake for about 5-8 minutes, or until the crust is just beginning to brown.
- 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.
- 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.
- 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.