There are many different recipes for what is traditionally in the South called Lemon Squares. What I like best about this recipe is its name. Isn’t it just wonderful? In addition, they are just lusciously delicious.
½ cup (1 stick) butter, at room temperature
1 cup flour
¼ cup sugar
¼ teaspoon salt
1. Mix all ingredients in a food processor, with a mixer or with your hands.
2. Pat into a well-greased 9x9 or 9x11 pan (for a thinner crust). Bake 15 minutes in 350ºF oven until the crust is a light brown. Cool slightly.
1 cup sugar
3 tablespoons flour
¾ teaspoon baking powder
½ teaspoon salt
Zest from 2 lemons, see photos if you need them
Juice from 2 lemons
Confectioners’ sugar to dust
1. If you’ve used a food processor to make the crust, don’t bother to wash it before you do this next step. Process or beat eggs until light; beat in sugar, adding slowly. Mix in the rest of the ingredients and pour into the pan.
2. Bake in 350ºF oven for 25 minutes or until the topping is set.
3. When cool, dust with confectioners’ sugar. If your confectioners’ sugar is lumpy, put a small amount in a sieve and sprinkle it over the squares, squashing the lumps through the sieve with your fingers. Cut into squares with a wet knife.
Makes 16-20 squares in a 9x9 pan
Adapted from the Junior League of Roanoke Valley Virginia's Of Pots and Pipkins: Recipes