Homemade Lemon Squares
Yield: Makes 10-12 large squares
The crust for these homemade lemon squares has the buttery richness of shortbread, and the tart filling will remind you of lemon meringue pie. --Weekapaug Inn, Weekapauge, Rhode Island
- 2 cups flour
- 1/2 pound butter (or half butter, half oleo)
- 1/2 cup confectioners’ sugar
- 4 eggs, beaten
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons lemon juice (juice from 2 lemons)
- Grated rind of 2 lemons
- 1/4 cup flour
- 2 teaspoons confectioners’ sugar
Cream together the 2 cups flour, butter, and 1/2 cup confectioners’ sugar. Spread into a 13x9-inch pan. Bake at 350 degrees F for 15 minutes. Crust should be a pale gold at edge.
In a bowl, mix eggs, granulated sugar, and salt. Then blend in lemon juice and rind. Sift 1/4 cup flour and 2 teaspoons confectioners sugar into egg mixture; fold in. Pour egg mixture over crust and return to oven for 30 minutes. Sift confectioners’ sugar over top after taking from the oven, if desired.