June 13, 2016
Comfort Food, Desserts, Cookies,
Fruit, Lemon, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Potluck, Oven Bake, Vegetarian, Make it from scratch, Bars, Spring, Kosher Dairy more
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"I so would hate loosing this recipe, it never fails. is tangy not too sweet my favorite lemon square recipe. Love, Love Lemon . use fresh it tastes better
found in oregonian newspaper years ago"
Preheat oven 350.
Combine 1 cup flour and 1/4 c. powdered sugar in bowl. Cut in butter.
Press shortbread crust in 8 or 9 inch square pan. Bake 15-20 minutes or golden.
Combine eggs, sugar, lemon juice, remaining 1 tablespoon flour, baking powder, lemon peel. Beat until smooth, using electric mixer for 2 minutes.
Pour mixture over warm baked crust bake 25 minutes. Cool in pan on rack. When completely cool sprinkle with additional powdered sugar. Cut 1 1/2 inch squares.
Store covered in refrigerator.
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