SUBMITTED BY: Rosetta Sperring
Lemon Squares
1/2 cup butter (softened)
1 cup sifted flour
1/4 cup powdered sugar
3 eggs
1/4 teaspoon salt
2 Tablespoon flour
1 cup sugar
1 Tablespoon fresh squeezed lemon juice
Blend butter, 1 cup flour and 1/4 cup powdered sugar, blend well. Pat butter mixture into a 9 x 9 inch pan (ungreased) and bake for 10 minutes at 350.
While butter mixture (bottom) is baking combine rest of intredients 3 eggs, salt, 2 Tablespoons flour, sugar and 1 Tablespoon fresh squeezed lemon juice.
After the bottom bakes for 10 minutes, remove from oven and pour lemon mixture on top and return to oven for 30 minutes longer.
Cool and cut in squared and sprinkle with powdered sugar.
*hint: For a sheet pan, triple all ingredients. (sheetpan with edges)
* hint: Before pouring liquid lemon mixture on crust, I pull the oven rack out and pour the liquid part on crust and very gently push rack back in…being careful to not move pan at all. If you try to do this on your counter, it’s much harder to keep from splashing over sides while moving back to oven.
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