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Lemon Squares

Photo: Ralph Anderson; Styling: Marian Cooper Cairns
Prep time 20 mins
Bake time 40 mins
Cool time 2 hrs
Yield Makes 24 squares
Whipped cream and crushed lemon drops update this sweet-tart dessert.

Ingredients

  • 2 1/4 cups all-purpose flour, divided
  • 1/2 cup powdered sugar
  • 3/4 cup chilled butter, cut into pieces
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated lemon rind (about 5 lemons)
  • 1/2 cup fresh lemon juice (about 6 lemons)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Garnishes: whipped cream, crushed lemon drop candies

How to Make It

  1. Pulse 2 cups flour, 1/2 cup powdered sugar, and 3/4 cup butter in a food processor 6 times or until mixture is crumbly. Press mixture into a lightly greased 13- x 9-inch pan.

  2. Bake at 350° for 15 to 20 minutes or until lightly golden.

  3. Whisk together eggs and next 3 ingredients. Combine baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour batter into prepared crust.

  4. Bake at 350° for 20 minutes or until set. Cool on a wire rack 2 hours or until completely cool. Cut into squares. Garnish, if desired.