Lemon Squares

Photo: Ralph Anderson; Styling: Marian Cooper Cairns
Whipped cream and crushed lemon drops update this sweet-tart dessert.

Yield:

Makes 24 squares

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 40 Minutes
Cool: 2 Hours

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

Preparation

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.

Note:

Jamie Smith, Merigold, Mississippi,

June 2007