Recipe of the Month: Buttery Lemon Squares
October 2002 Recipe of The Month: Buttery Lemon Squares
Ingredients
Crust
1 cup (½ lb) butter
½ cup powdered sugar
2,1/3 cups all-purpose flour
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Filling
4 eggs
2 cups granulated sugar
1 teaspoon grated lemon peel
6 tablespoons lemon juice
1 teaspoon baking powder
3 tablespoons powdered sugar
Instructions
- In a large bowl, cream butter and the ½ cup powdered sugar until light and fluffy. Add 2 cups of the flour and beat until blended. Spread evenly in a well-greased 9 by 13-inch baking pan. Bake in a 350-degree oven for 20 minutes.
- Meanwhile, in a small bowl, beat eggs until light and frothy. Gradually add granulated sugar, beating until thickened and well blended. Add lemon peel, lemon juice, remaining 1/3 cup flour, and baking powder; beat until thoroughly blended. Pour lemon mixture over baked crust, return to oven and bake for 15 to 20 more minutes or until pale gold.
- Remove from oven and sprinkle evenly with 3 tablespoons powdered sugar; let cool. To serve, cut into small squares.
Servings: 20
Author: NC Cattlemen’s Beef Council
North Carolina Field and Family magazine highlights farms and foods, events and attractions, and interesting people and places throughout the state.
Cheryl scott
December 6, 2009 at 8:19 am
I am looking for a peanut butter fudge recipe using almond bark, was in your nagazine about 7, 8 maybe even 9 or 10 years ago. Maybe you can find it, I have lost my copy.
Elenita
April 26, 2012 at 11:50 am
Wow! I’m on the look out for frosting recipes. I really want to learn more about this piece of baking that I have ignored because I usually just don’t like it. This recipe is a must! Thanks for posting.