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Lemon Squares
from the kitchen of Sharmagne Leland St. John


2 cups flour
1/4 cup sugar (or 1/2 cup confectioner's sugar)
1 cup butter
2 cups sugar
1 teaspoon baking powder
4 tablespoons flour
3 eggs beaten
2 lemons, juice and finely grated zest

Crust: Sift the flour and powdered sugar together. Cut in the butter until well blended. With hands, press the mixture over bottom of a 9 by 13 inch, lightly greased, cake pan.  Bake about 25 minutes at 350 until lightly browned.

Filling: Mix ingredients in order given and pour over baked crust. Bake at 350 for at least 20 minutes, or until set. Center should not move when you shake the pan.  Sprinkle lightly with powdered sugar.

Let cool before cutting into squares. Yields approximately 12 squares.


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