Whipped cream and crushed lemon drops update this sweet-tart dessert.

Jamie Smith, Merigold, Mississippi
Recipe by Southern Living June 2007

Gallery

Ralph Anderson; Styling: Marian Cooper Cairns

Recipe Summary

prep:
20 mins
bake:
40 mins
cool:
2 hrs
total:
3 hrs
Yield:
Makes 24 squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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