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Lemon Squares

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A tangy lemon topping over a crisp cookie crust make this a luscious treat. And sliced into small squares, this treat is portable...a perfect addition to my Mothers' Day hike and picnic.

Crust
2 C white whole wheat flour
1/2 C powdered sugar
3/4 C butter
pinch of pink Himalaya salt
1 T cold water

Topping
4 eggs
2 C organic granulated sugar
1/4 C white whole wheat flour
1/2 t baking powder
1 t lemon zest
1/4 C fresh lemon juice

Preheat oven to 350. Place flour, powdered sugar, and salt into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in water until the mixture forms a ball.

Press the dough into a 9"x13" baking pan and bake for 20 minutes until golden brown. In the meantime, make the topping. To make the lemon layer, beat together the eggs, sugar, flour, baking powder, lemon rind, and lemon juice in a bowl till smooth and combined.

Pour lemon mixture over the cooked base. Bake for another 25 minutes. Leave to cool. Before serving, sprinkle with powdered sugar. Cut into squares.
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Comments

  1. LisaMay 21, 2011 at 3:08 PM

    Mmm, lemon squares are definitely one of my favorite bar cookies.

    ReplyDelete

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