Lemon Squares

Today Kelani made Lemon Squares. She did not want the butter crust, so she substituted sweet crackers (biscuits?) put in the food processor and one half cup melted butter. Pressed all into the pan (9 by 13 as we doubled the recipe), and baked about 7 minutes.

I prefer the crust in the recipe as the sweet cracker crust absorbed most of the liquid.

Lemon Squares
From: Portfolio: Culinary Art; Denver Art Museum, 1974. Pg. 36
I usually double the recipe and put it in a 9 by 13 inch pan.

180 C or 350 F oven

Crust:
1 cup flour
½ cup butter
¼ cup powdered sugar

Cut butter into flour and sugar until mixture resembles fine crumbs. Pat firmly into 9 inch square pan. Bake 10 to 12 minutes at . Do not brown.

2 eggs, beaten
2 tablespoons lemon juice (Peruvian or Hawaiian limes are great)
Grated rind of one lemon (or lime)
1 cup sugar
2 tablespoons flour
¼ teaspoon salt
½ teaspoon baking powder

Stir lemon juice into eggs. Add grated lemon rind, sugar, flour, salt, and baking powder all at once and mix only until well blended. Pour over the baked srust and return to oven. Bake 15 to 20 minutes at . Watch closely so top doesn’t brown. Sprinkle with a little powdered sugar immediately after removing from oven. Cool and cut into squares after several hours.