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Mini Lemon Squares

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Made with a square pan baking dish - These SUPER moist mini lemon squares are perfect for a hot spring or summer day as well as Mother's Day. Topped with white chocolate drizzle, raspberry juice purée and lemon zest; makes for a sticky sweet treat!

Directions

  1. Bake at 350 for 15 to 16 minutes or until just lightly golden brown
  2. Make the cake as directed - using the Milk and Olive Oil
  3. Add Lemon zest into the cake batter.
  4. As the cake is baking, take your fresh raspberries and strain the raspberries
  5. You just want the juice (not the seeds).
  6. Add lemon zest to raspberry juice
  7. Once the squares are done & cool enough to touch, core out the middle of the bar (About a 1/2")
  8. Fill with raspberries juice, top with melted white chocolate drizzle & lemon zest.

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