Lemon triangles with a shortbread crust and a tangy lemony filling.
This dessert with its crispy, sugar coated crust and its soft and tangy citrus-flavored sauce underneath is a perfect cookie whether it’s served warm or chilled.
It’s Girl Scout cookie season! Many cookie boxes were ordered, and I can’t pass up picking up yet another box whenever I see them being sold. When I was a wee lass, I was on the other side of the table, wondering if anyone would buy a box of cookies. So many people would walk by and not even look at the table of goodies. Every once in a while, some nice person would stop by and pick up a box, or even two boxes! Remembering those days has lead me to purchasing numerous boxes of Thin Mints, Shortbreads, and Peanut Butter Patties (those are the best.)
This recipe uses one sleeve of Girl Scout Shortbread cookies. The other sleeve you’ll have to eat. Or, you can double the recipe and take care of the entire box that way.
Ingredients for filling:
Half a box of Girl Scout Shortbread cookies
1 cup sugar
4 tablespoons lemon juice
3 tablespoons flour
1 teaspoon baking powder
Ingredients for glaze:
2-3 tablespoons lemon juice
1/2 cup powdered sugar, plus some for dusting
Preheat oven to 350°F.
Pour the Shortbread cookies into a ziplock bag. Crush the cookies up with your hands to get things started.
Place the crushed cookie bag into another ziplock bag just in case any holes in the first bag show up. Use a rolling pin to finish creating the cookie crumbles.
Spray a 9″ baking pan with vegetable oil and pour the cookie crumbs into the pan. Even the crumbs out and press down into the pan. Spray the crumbs with another blast of vegetable oil and pop into the oven for five minutes.
In a small bowl, mix together the eggs, sugar, lemon juice, flour, and baking powder. It’ll fizz a little bit due to the lemon juice and baking powder.
Once the crust is done baking, pour the filling mixture on top of the warm crust. You might have to angle the pan around to make sure the filling completely covers the crust.
Pop back into the oven for about 10 minutes. It’ll be done once the crust is a golden brown.
Once it’s done, pull from the oven. While it’s cooling, it’s glaze time!
Add 1/2 cup of powdered sugar into a small bowl. Add two tablespoons of lemon juice and mix. If the frosting is too thick, add another tablespoon of lemon juice. Keep adding lemon juice until the thick glaze can be poured from the bowl.
Take a spoon and drizzle the glaze over the pan. Dust with powdered sugar. Allow the glaze and the lemon slices to cool.
Makes 18 cookies.
Once cooled, cut into triangles and remove from pan. Makes 18 cookies.