In Medium size bowl, combine the first three ingredients.
This is your crust.
Using a spoon, form the crust on the bottom of a pan.
Remember this pan needs to fit into your crock-pot. This recipe is enough for two crock size pans that will fit in the Crock-Pot. You can “stack” them in the crock-pot IF you have two that will stack one on top of the other and still be able to get the lid on.
Set this pan in the bottom of the crock-pot.
Cook on high for 1 hour to 1 hour and 15 minutes to 1 hour and 30 minutes. You will see the sides start to turn slightly brown and the center is no longer doughy.
If you have the lemon portion ready, add it now. If not, remove the lid from the crock-pot until the second part is ready.
In another bowl, add the white sugar and flour.
Next add in the 4 eggs and mix well.
Cut your lemons in half and squeeze the juice out into a separate bowl.
Check the juice to remove any seeds that might of gotten in there.
Add the juice to the mixture and stir well.
Add this mixture evenly between the two pans with the already cooked crust
Place these back in the crock-pot and cook for an additional 45 – 60 minutes or until you see the lemon portion begin to puff up and settle.
Remove pan from crock-pot and cool.
Cut cookie size lemon squares and place onto a plate.
Inspired by a reader comment on the Crock-Pot Key Lime Squares, I wanted to perform a little experiment. I was able to stack my pans and cook in the crock-pot that way. I was going to use two foil pans, but found that they would not stack on top of each other but ended up sitting inside of one another. So I went with two different pans and those did sit one a top of the other. Slightly longer to cook then just one pan, but not by much .
Hi we are Heidi, Katie & Sarah and together we are the Crock-Pot Ladies here to save the day with easy slow cooker recipes that everyone will enjoy! We love cooking and experimenting in our crockpots and sharing our creations with you, our readers!
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