TANGY LEMON SQUARES|
1 c. (1/2 lb.) butter or oleo,
1/2 c. powdered sugar
2 1/3 c. all-purpose flour
2 c. granulated sugar
1/3 c. Minute Maid 100% pure
1 tsp. baking powder
about 2 Tbsp. powdered sugar
In a large bowl, cream together butter and 1/2 cup
powdered sugar until fluffy. Add 2 cups of the flour, beating
until blended. Spread evenly over the bottom of a well greased
9 x 13-inch baking pan. Bake in a preheated 350 degrees oven for 20
Meanwhile, in a small mixing bowl beat the eggs until
light and foamy. Gradually add granulated sugar, beating until
thick and blended. Add lemon juice, remaining 1/3 flour and
baking powder; beat until thoroughly blended. Pour lemon
mixture over baked crust and return to oven. Bake 25 to 30
minutes until golden and custard is set. Remove from oven and
sprinkle evenly with powdered sugar; let cool. To serve, cut
in small squares or bars. Makes about 20 pieces.
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