Lemon Squares
Adapted from Betty Crocker's Cookbook, these are our favorite lemon bars - buttery crust, gooey lemon filling. Perfection! Please note, it seems the crust will not hold together when you blend it. Just press into the pan and let the oven do the work - it will hold together just fine.
Yield 30 bars
Ingredients
1 3/4 cups all-purpose flower
14 tablespoons softened butter
7 tablespoons powdered sugar
3 large eggs
1 3/4 cups granulated sugar
4 teaspoons grated lemon peel
4 tablespoons lemon juice
1 teaspoon baking powder
1/2 teaspoon salt
| 1 | Preheat oven to 350°F. |
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| 2 | Mix flour, butter and powdered sugar. Press into ungreased 9x13 pan, building up 1/2-inch edges. |
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| 3 | Bake 20 minutes. |
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| 4 | Meanwhile, beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. |
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| 5 | Bake until no indentation remains when touched lightly in center, about 25 minutes. |
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| 7 | Allow to cool, then cut into bars. |
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notes
To make Lemon-Coconut Squares, stir 1/2 cup flaked coconut into egg mixture.
