Easy lemon squares

Yield: 16 servings

Measure 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

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.

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