Wigwam Lemon Bars



  • 1 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 stick plus 1 tablespoon butter
  • 1 egg

Lemon Curd

  • 1/2 cup sugar
  • 3/4 cup lemon juice
  • 1 stick plus 2 tablespoons butter
  • 3/4 cup sugar
  • 7 eggs
  • 1/2 ounce gelatin


  1. Dough: Sift sugar, flour and salt together. Mix dry ingredients in food processor on medium speed, then gradually add butter until pea-size clumps are made. Fold in egg, being careful not to over-mix.
  2. Chill dough for 30 minutes, then roll on to a baking sheet until 1/4-inch thick throughout.
  3. With a fork, poke holes in the bottom so steam can escape. Bake at 350 degrees until golden brown, checking frequently.
  4. Lemon Curd: Combine sugar, lemon juice and butter in a saucepan and bring to a boil. Whisk sugar and eggs and stir the first mixture slowly into the sugar-egg mixture. Cook on medium heat until thick.
  5. Bloom gelatin in cold water (the amount called for on the package). Add to cooked mixture until dissolved. Pour the lemon curd mixture onto the dough and place on cookie sheet in refrigerator to cool.

Yield: 12 bars

Approximate values per serving: 404 calories, 21 g fat, 174 mg cholesterol, 6 g protein, 49 g carbohydrates, 1 g fiber, 246 mg sodium, 47 percent calories from fat

Source: Wigwam, Litchfield Park, Arizona

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