Easy lemon squares
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Granulated sugar |
| 3 | tablespoons | Butter or margarine; softened |
| 1 | cup | All-purpose flour |
| 3 | larges | Eggs |
| ¾ | cup | Granulated sugar |
| 2 | teaspoons | Grated lemon rind |
| ⅓ | cup | Fresh lemon juice |
| 3 | tablespoons | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ⅛ | teaspoon | Salt |
| 2 | teaspoons | Powdered sugar |
Directions
1. Preheat oven to 350.
2. To prepare the crust, beat ¼ cup granulated sugar and the butter or margarine at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan.
Bake at 350 for 15 minutes; cool on a wire rack.
3. To prepare topping, beat eggs at medium speed until foamy. Add ¾ cup granulated sugar and next 5 ingredients (¾ cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire rack.
Sift powdered sugar evenly over top. Yield: 16 servings NOTES : Took about 2 lemons to get the full measure of juice, but with oodles of zest left over.
Recipe by: Cooking Light April 1999 Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@...> on Apr 17, 1999, converted by MM_Buster v2.0l.