Archive for November 29th, 2007


Citrus-sweet-tart-melt-in-your-mouth-good! These luscious squares of lemon heaven are adapted from the Kretschmer Wheat Germ website, and they come out of the oven with a soft cookie-like crust on the bottom, and delectable lemon curd on the top. Dairy free and scrumptious. Take heed when serving – they won’t last long. Enjoy!


1 cup flour

3/4 cup Wheat Germ

1/2 cup powdered sugar

1/3 cup softened margarine


2 cups granulated sugar

1/4 cup flour

1 teaspoon baking powder

4 eggs

1/2 cup fresh lemon juice

1 teaspoon grated lemon peel

powdered sugar

Heat the oven to 350 degrees F. Lightly spray the bottom of a 13 x 9-inch baking pan with cooking spray.

For the crust, combine all of the ingredients in a food processor for about 20 seconds, until crumbly. Press into the pan, and bake for 15 minutes.


For the filling, combine all of the ingredients and process until blended, about 10 seconds. Pour over the hot crust. Bake for 25 minutes longer. Cool completely on a wire rack. Sprinkle with the powdered sugar and cut into squares. These will freeze well, too.


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