START WITH:
1/3 cup water
3 Eggs
2 Tbsp butter, melted
STEP 1
HEAT oven to 350°F. Grease bottom and sides of 8x8-inch pan.
STEP 2
WHISK water, eggs and Meyer lemon filling mix until well blended. Set aside.
STEP 3
STIR melted butter into crust mix until crumbly dough forms. PRESS crust mix firmly into bottom of pan. BAKE 12-14 minutes.
STEP 4
WHISK filling mixture again and pour over hot crust. BAKE 24-26 minutes or until edges begin to brown. For ease of cutting, chill at least 1 hour. Store in refrigerator.
High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon water to filling.
| Yield | Temperature | Bake Time | Chill Time |
| 8x8-inch Pan | 350°F | 36-40 minutes | 1 hour |
For more tart lemon flavor, squeeze the juice of one lemon into measuring cup and add water to make 1/3 cup liquid. Add to filling.
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS:
Sugar, enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, dextrose, whey (milk protein), food starch-modified, salt, citric acid, natural flavor (contains milk), whole lemon powder (from Meyer lemons), baking soda, color (annatto, turmeric).
CONTAINS: Wheat, milk.
May contain eggs, soy and tree nuts.
Refer to the package for the most current ingredient information.
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