| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 1/4 | cup powdered sugar |
| 1 | cup granulated sugar |
| 2 | teaspoons grated lemon peel, if desired |
| 2 | tablespoons lemon juice |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 | eggs |
| Powdered sugar |
| 1. | Heat oven to 350ºF. |
| 2. | Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. |
| 3. | Bake crust 20 minutes. |
| 4. | Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. |
| 5. | Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares. |
|
| Grate only the yellow portion of the lemon; the white portion, or pith, is very bitter. |
|
| Rise to the occasion! Self-rising flour can be used in this recipe. |
|
| To ensure recipe success, do not use vegetable oil spreads. |
|
| For a bright lemon color, add 4 to 6 drops of yellow food color with the eggs and sugar mixture. |
|
| One medium lemon should give you just enough peel and juice to make these refreshing bar cookies. |
|
| Make Lemon-Coconut Squares: Stir 1/2 cup flaked coconut into egg mixture in step 2. |
Nutrition Information:
90 ( 35 ); 4 g ( 1 g); 15 mg; 80 mg; 13 g ( 0g); 1 g 4 %; 0%; 2 %; 2 % 1 ; 1/2