This is one of my favorite recipes from my childhood. I loved making them and I loved eating them. I dusted off the recipe recently and was thrilled to discover that my kids like them as much as I did do! This recipe is a little pickier than your typical dump and mix cookie recipe, but it certainly isn’t difficult. Although these are good right out of the oven, they are HEAVENLY the next day.
Lemon Mardi Gras Squares
½ C. Butter, softened
1 C. Sugar
3 Eggs, separated
1/3 C. Lemon Juice
1 ½ C. Flour
½ tsp. Salt
¼ tsp. Baking Powder
1 C. Powdered Sugar
½ C. chopped Pecans
- Cream butter, then gradually add sugar, creaming well. Add egg yolks, one at a time. Beat for 1 minute.
- Mix together the dry ingredients. Add to creamed mixture alternately with the lemon juice, beginning and ending with the dry ingredients.
- Beat the egg whites into stiff mounds. Add powdered sugar and continue beating to stiff peaks. Fold into the lemon mixture, adding the pecans.
- Pour into a greased and floured 9X13 pan. Bake 25-30 minutes at 400*. Frost while warm.
Frosting: Mix together
- 2 T. Butter
- 1 C. Powdered Sugar
- 1 T. Cream
Just a few notes:
- Put the egg whites in the fridge while you are mixing the rest of the batter so that they stay cold until you are ready for them.
- One thing I’ve never liked about this recipe is that it tends to get a little too brown on the top before it is cooked through. When I made them last night, I cooked them at 375* for 30 minutes and thought they were perfect. You may want to play around with your oven temp.
- We are a frosting-loving family, so I usually 1 1/2 the frosting.
- I don’t use the pecans; I like nuts, but in this recipe I prefer them without.
- I thought about waiting until today to take the pictures but worried there wouldn’t be any left. And I was right…my boys had destroyed most of the pan before bedtime. YUMMY!