Monday, May 23, 2011

Lemon Squares

Growing up, we often ate an early Sunday supper and evenings were often reserved for popcorn and a treat. This is one of the recipes that I remember making quite often. You can certainly use bottled lemon juice for this recipe, but fresh lemons make all the difference!

-Betty Crocker

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 tsp. grated lemon peel, if desired
2 Tbsp. lemon juice
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
Powdered sugar

Heat oven to 350. Mix flour, butter and powdered sugar. Press in ungreased square pan 8"x8" or 9"x9", building up 1/2" edges. Bake 20 minutes.

Meanwhile, beat sugar, lemon zest, lemon juice, baking powder, salt, and eggs with electric mixer for high speed for about 3 minutes or until light and fluffy. Pour over hot crust.

Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2" squares.

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