19.3 oz box
18 servings per container
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean And Palm Oil, Dextrose, Whey (Milk, Protein), Food Starch-Modified, Salt, Citric Acid, Natural Flavor (Contains Milk), Whole Lemon Powder (from Meyer Lemons), Corn Syrup Solids, Baking Soda, Lemon Juice Solids, Color (Annatto, Turmeric).
Contains: wheat, milk. May contain eggs, soy and tree nuts.
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Made with real lemons. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. When life gives you lemons. Contents may settle. Product sold by weight not volume. Natural flavor with other natural flavors. No artificial flavors. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in touch! M-F 7AM - 4PM (PT) 1 (800) 457-7744. PO Box 88176, Seattle, WA 98138. baking(at)krusteaz.com. Visit krusteaz.com for tips & ridiculously delicious recipes.
You'll Need: 1/3 cup water, 3 eggs, 2 tbsp butter, melted. Tip: For more tart lemon flavor, squeeze the juice of one lemon into measuring cup and add water to make 1/3 cup liquid. Add to filling. (1) Heat oven to 350 degrees F: Heat oven to 350 degrees F. Grease bottom and sides of 8 x 8-inch pan. (2) Whisk filling mix and other ingredients: Whisk water, eggs and Meyer lemon filling mix until well blended. Set aside. (3) Press Crust mix firmly: Stir melted butter into crust mix until crumbly dough forms. Press crust mix firmly into bottom of pan. Bake 12-14 minutes. (4) Whisk filling mix again: Whisk filling mixture again and pour over hot crust. Bake 24-26 minutes or until edges begin to brown. For ease of cutting, chill at least 1 hour. Store in refrigerator. Do not eat raw batter. High altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon water to filling.