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Sunday, February 19, 2017

Take Two - Lemon Squares

I originally posted this recipe in 2012, but as I'm about to make it again, I thought it was time for an update on it.

2 1/4 c. sifted all purpose flour
1 c. powdered (confectioners) sugar
1 c. melted butter
4 eggs
2 c. white sugar
1 tsp baking powder
5/8 c. lemon juice
(Really?  Why can't it say just a little over 3/4 c.?)

Preheat oven to 350 degrees.  9 x13 pan, greased.  I use parchment paper for best results and no sticking.  Melt the butter.  Combine flour and powdered sugar.  Sifting is pretty important - I actually sifted all my dry ingredients so there are no clumps.  Blend the melted butter into the dry ingredients and press the resulting dough into the bottom of your pan.  Bake 15 minutes.
While the crust is baking, squeeze 5/8 cup of lemon juice from fresh lemons (or you can use store-bought lemon juice).

In a large bowl, beat four eggs until light.  Combine the granulated sugar, baking powder and 1/4 c. of flour in a separate bowl.  (This is an extra 1/4 c. flour different from that used in the crust.)  Slowly blend the sugar mixture into the beaten eggs and then add the lemon juice. 

Pour into the prepared crust while it is still hot and return to the oven for 30 minutes.

The squares should be golden brown when they come out of the oven.  Sprinkle some powdered sugar on the top, allow to cool completely, and enjoy!