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California Dried Plum Lemon Squares

Lock in the moisture of these lemon squares with dried plums and add a rich, fruit flavor to contrast the tart citrus taste.

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Prep Time   30 min. + Cook Time   45 min. Serves  9


1½    cups pitted California Dried Plums, chopped
½    cup prune liquor, cognac or brandy

1⅓    cups all-purpose flour
⅓    cup powdered sugar
Grated zest of 1 lemon
11     tablespoons unsalted butter, room temperature
¼    teaspoon vanilla extract

¾    cup plus 2 tablespoons granulated sugar
3    tablespoons all-purpose flour
2    eggs
1    egg yolk
Grated zest of 1 lemon
¼    cup lemon juice
⅓    cup sliced almonds
Powdered sugar


Combine dried plums and liquor in a medium bowl. Cover and let stand 12 hours.

For the crust: Preheat oven to 325°F. Combine flour, powdered sugar and lemon zest in a mixing bowl. Blend in butter and vanilla with a pastry blender or fingers until dough is evenly blended and clumps together. With floured fingers, press onto bottom and sides, up to 1 inch, of an 8-by-8-inch baking pan. Bake 20 minutes or until edges are lightly browned.

For the filling: While crust is baking, make the filling. Stir sugar and flour in a mixing bowl. Blend in eggs and yolk. Stir in lemon zest and juice. Drain any excess liquor from plum mixture and reserve for another use if desired. Arrange plums and almonds on baked crust. Pour lemon filling evenly over. Bake until top is light golden brown and set, about 25 minutes. Cool completely. Dust with powdered sugar if desired. Cut into 9 squares. 

Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America for the California Dried Plum Board.

Nutrition Facts

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California Dried Plum Lemon Squares