Lemon Squares

With a rich, buttery crust and tart lemon topping, this tried-and-true recipe always pleases. MORE+ LESS-

By Betty Crocker Kitchens

September 28, 2015

Ingredients

cup Gold Medal™ all-purpose flour

1/2

cup butter or margarine, softened

1/4

cup powdered sugar

cup granulated sugar

teaspoons grated lemon peel, if desired

tablespoons lemon juice

1/2

teaspoon baking powder

1/4

teaspoon salt

eggs

Additional powdered sugar

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1

Heat oven to 350°F. In small bowl, mix flour, butter and 1/4 cup powdered sugar. Press in ungreased 8-inch or 9-inch square pan, building up 1/2-inch edge. Bake 20 minutes.
2

In small bowl, 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.
3

Bake 25 to 30 minutes or until almost no indentation remains when touched lightly in center. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. For squares, cut into 5 rows by 5 rows.