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TANGY LEMON SQUARES 1 c. (1/2 lb.) butter or oleo, softened 1/2 c. powdered sugar (unsifted) 2 1/3 c. all-purpose flour (unsifted) 4 eggs 2 c. granulated sugar 1/3 c. Minute Maid 100% pure lemon juice 1 tsp. baking powder about 2 Tbsp. powdered sugar In a large bowl, cream together butter and 1/2 cup powdered sugar until fluffy. Add 2 cups of the flour, beating until blended. Spread evenly over the bottom of a well greased 9 x 13-inch baking pan. Bake in a preheated 350 degrees oven for 20 minutes. Meanwhile, in a small mixing bowl beat the eggs until light and foamy. Gradually add granulated sugar, beating until thick and blended. Add lemon juice, remaining 1/3 flour and baking powder; beat until thoroughly blended. Pour lemon mixture over baked crust and return to oven. Bake 25 to 30 minutes until golden and custard is set. Remove from oven and sprinkle evenly with powdered sugar; let cool. To serve, cut in small squares or bars. Makes about 20 pieces. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |