Pink Lady Squares
Recipe: #1530
October 27, 2011
"This elegant irresistible sweet is from my mom's handwritten collection, one of my all time favourites. An excellent addition to the serving tray, appealing on the holiday platter and great for those special occasions you want to wow. Looks and tastes just as great untinted but as my mom always reminds me "always use the juice from a freshly squeezed lemon when making the icing" Realemon will work but she's right - fresh lemon juice makes for awesome!"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (100.9 g)
- Calories 549
- Total Fat - 41.6 g
- Saturated Fat - 27.1 g
- Cholesterol - 10.5 mg
- Sodium - 293.9 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 1.1 g
- Sugars - 33 g
- Protein - 4.4 g
- Calcium - 103.2 mg
- Iron - 1 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
Step 2
Bake at 275 degrees five minutes, take out of oven and cool.
Step 3
TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
Step 4
Bake at 325 for 20 to 25 minute (ovens may vary) When cool ice with lemon icing
Step 5
Lemon Icing: In medium bowl beat together the butter, cream and lemon juice. Add in icing sugar, using more if needed for desired consistency, add a small amount of food colouring to make for pale pink.
Tips
No special items needed.
1 Reviews
You'll Also Love
