Homemade Lemon 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
Yield: Makes 10-12 large squares
- 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.