Be there and bring your lemon squares! This is another recipe that uses normal pantry ingredients. Or mine anyway. The only suggestion that I have is to double this recipe.
- Read the directions all the way through before baking.
- Preheat oven to 350.
For the bottom layer:
- 1 cup of all-purpose flour — This layer is non-rising so do not use self-rising flour here.
- ½ cup butter, softened
¼ cup powdered sugar
Mix these three ingredients together until soft and crumbly. Press into a 9×9 baking dish, building up ½ inch on the sides. It will be curved on the edges to hold in the filling. Bake this layer for 20 minutes.
With five minutes left on the timer, do the next part.
- 2 eggs
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Mix all of these ingredients for about 3 minutes. Pour over hot crust. Bake until no indentation remains when touched lightly in the center. Approximately 25 minutes. Depending on the evenness of your oven, you may want to rotate this halfway through cooking.
You never know when you might need this information!
These will need to set before cutting. Also, if you try eating them fresh out of the oven you will burn your mouth, your tongue, your teeth, and whatever else you have in there. Patience is a virtue, grasshopper.
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