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Lemon Squares
from
the kitchen of Sharmagne Leland St. John
Crust:
2 cups flour
1/4 cup sugar (or 1/2 cup confectioner's sugar)
1 cup butter
Filling:
2 cups sugar
1 teaspoon baking powder
4 tablespoons flour
3 eggs beaten
2 lemons, juice and finely grated zest
Crust: Sift the flour and powdered sugar together. Cut in the
butter until well blended. With hands, press the mixture over bottom
of a 9 by 13 inch, lightly greased, cake pan. Bake about 25
minutes at 350° until lightly browned.
Filling: Mix ingredients in order given and pour over baked
crust. Bake at 350° for at least 20 minutes, or until set. Center
should not move when you shake the pan. Sprinkle lightly with
powdered sugar.
Let cool before cutting into squares. Yields approximately 12 squares.
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