Yield: 25 Servings
|1 cup||Sifted all-purpose flour|
|¼ cup||Confectioner's sugar|
|½ cup||Butter or margarine; softened|
|½ teaspoon||Baking powder|
|2 tablespoons||Lemon juice|
|1 \N||Lemon; grated peel of|
|1½ cup||Confectioner's sugar (up to)|
|½ teaspoon||Vanilla extract|
CONFECTIONER'S SUGAR ICING
To make crust: Heat oven to 350 degrees. Lightly grease an 8-inch-square cake pan with unsalted shortening and dust it lightly with flour. Sift flour and confectioner's sugar together into a bowl. Add half the butter and cut it in with a pastry blender or two knives until mixture looks like coarse meal. Cut in remaining butter until it looks like large peas. With a floured spoon, press dough evenly over the bottom of the prepared pan. Bake 20 minutes. Remove from oven.
To make filling: In a small bowl, beat eggs and sugar together until well blended. Add baking powder and flour and beat until blended. Mix in lemon juice and peel. Pour mixture over baked crust and bake for 25 minutes more.
Frost with Confectioner's Sugar Icing while still warm. Cool in pan on wire cake rack. Cut into 25 squares. Confectioner's Sugar Icing: In a bowl combine ingredients and then spread over lemon squares.
FROM CAROLE ANDERSON,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .