Lemon Squares

Funny: I was looking online for a lemon bar recipe, found one that claimed to be the "best ever," and it turned out to be almost identical to this one!

People have such different opinions when it comes to lemon-flavored treats, I don't think there can be one version of lemon bars that will please every palate. This one is more sweet than lemony, but you can definitely taste the lemon. I've made it a few times now, and started adding the zest of one lemon to give it an extra flavor boost.

For the bottom crust, the recipe I found online calls for the same ingredients, but says to blend it in a bowl using softened butter. It's simpler (requiring one less bowl) to melt the butter in the pan in the oven, but the first time I tried it, I left the pan in too long and scorched the butter a little. That could be a good thing, giving the crust the "nutty" taste of browned butter, if that appeals to you.

Two medium lemons produce approximately the 6 tablespoons of juice called for, but I've found that it doesn't have to be precisely that amount to turn out well. A bit more or less juice is fine. Plus, as I said, adding lemon zest gives it a nice kick, if you're looking for more lemon flavor. It isn't necessary, but I strained the pulp from the juice before stirring in the zest. I haven't tried bottled lemon juice, but I imagine it would suffice if that's all you have to work with.

Other than that, it's a good recipe that doesn't take much time to prepare. From the 9"x13" pan, I cut it into 12 squares.

I'd never made lemon bars before, but this recipe is going to be in my regular sweet-treat repertoire from now on!

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Lemon Squares

Crust
1 cup oleo [butter is best]
2 cups flour
½ cup powdered sugar, sifted
dash of salt

Filling
4 eggs
6 tbsp. [or ½ cup] lemon juice
[zest of 1 lemon]
2 cups sugar
4 tbsp flour
1 tsp baking powder
¼ tsp salt

Melt oleo [butter] in 9"x13" pan; mix flour, powdered sugar, and salt, and add to oleo. [Alternatively, using softened butter, beat ingredients in a bowl until blended.] Press down firmly in bottom of pan. Bake 20 min at 350° [until lightly browned].

Beat eggs and lemon juice - set aside. Sift sugar, flour, baking powder, and salt. [Add lemon zest.] Mix with eggs. Pour on top of crust while hot. Bake 25 minutes at 350° [until lightly browned].

Sprinkle powdered sugar on top while warm.
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