April 30, 2010

Lemon Squares

The secret to great Lemon Squares are freshly squeezed lemon juice and utilizing the oils in lemon zest.

2 cups flour, sifted
1/2 cup confectioner's sugar
1 cup butter or margarine, softened
1/2 teaspoon salt

4 large eggs
2 cups sugar
1/4 cup flour, sifted
1/2 cup lemon juice
1 tablespoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon salt
Confectioner's sugar (for dusting on top)

Preheat oven to 350 degrees. In a food processor, mix ingredient A. Line the pan with aluminum foil so that it's easier to get out of the pan. Spread batter on the bottom of a 13x9 inch non-stick pan. Bake for 20 minutes, until it starts to brown.

In a bowl, beat eggs with sugar. Add in the rest of the ingredient B except confectioner's sugar. Mix well and pour on top of cooked crust.

Bake for another 25 minutes or until the top sets.

Let it cool completely before sprinkling confectioner's sugar on top. Cut into squares.

1 comment:

Vance said...

This is one of the tastiest desserts Raymond has ever made! I could not stop chomping on these. Can't wait for him to make it again.