Bake-Off® Contest 04, 1952
New Orleans, Louisiana

Lemon Mardi Gras Squares

Pecans make it perfect in this Southern-style dessert, tart-sweet bar cookies loaded with lemon.

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1 reviews.
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  • prep time 40 min
  • total time 2 hr 15 min
  • ingredients 15
  • servings 24
 

Ingredients

Bars

1 1/2
cups all-purpose flour
1/2
teaspoon salt
1/4
teaspoon baking powder
1
cup powdered sugar
1
cup granulated sugar
1/2
cup butter or margarine, softened
3
eggs
1/3
cup lemon juice
2
tablespoons grated lemon peel
1/2
cup chopped pecans

Frosting

1
cup powdered sugar
2
tablespoons butter or margarine, softened
1
tablespoon half-and-half or milk

Garnish

1/4
cup chopped pecans
Lemon slices, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Generously grease 13x9-inch pan with shortening; lightly flour; or spray with cooking spray. In small bowl, stir together flour, salt and baking powder; set aside.
  • 2 In large bowl, beat powdered sugar, granulated sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg at a time until blended. Beat 1 minute longer. On low speed, beat in flour mixture alternately with lemon juice, beginning and ending with flour mixture, until well blended. Stir in lemon peel and 1/2 cup pecans. Pour into pan.
  • 3 Bake 22 to 27 minutes or until golden brown. Meanwhile, in small bowl, beat frosting ingredients on low speed until smooth and spreadable.
  • 4 Spread frosting over warm bars. Sprinkle with 1/4 cup pecans. Cool completely in pan on cooling rack, about 1 hour. For bars, cut into 6 rows by 4 rows. Garnish with lemon slices.
  • 1 Heat oven to 400°F. Generously grease 13x9-inch pan with shortening; lightly flour; or spray with cooking spray. In small bowl, stir together flour, salt and baking powder; set aside.
  • 2 In large bowl, beat powdered sugar, granulated sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg at a time until blended. Beat 1 minute longer. On low speed, beat in flour mixture alternately with lemon juice, beginning and ending with flour mixture, until well blended. Stir in lemon peel and 1/2 cup pecans. Pour into pan.
  • 3 Bake 22 to 27 minutes or until golden brown. Meanwhile, in small bowl, beat frosting ingredients on low speed until smooth and spreadable.
  • 4 Spread frosting over warm bars. Sprinkle with 1/4 cup pecans. Cool completely in pan on cooling rack, about 1 hour. For bars, cut into 6 rows by 4 rows. Garnish with lemon slices.

EXPERT TIPS

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Expert Tips

Leave out the pecans if you like and sprinkle with coconut instead.

Make these bars up to a day ahead; store in the refrigerator until ready to serve.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
180
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
95mg
95%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.