Centennial Lemon Squares
Yield
1 panPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
powdered sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
margarine
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | large |
eggs
|
|
| 4 | tablespoons |
lemon juice
|
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
powdered sugar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 6E+1 | ml |
lemon juice
|
|
| 1 | x |
lemon zest
grated |
*
|
| 15 | ml |
margarine
|
|
Directions
Combine ¼ cup powdered sugar, ⅛ teaspoon salt and flour; mix well.
Work in ½ cup margarine. Press mixture in 8-inch square pan.
Bake in preheated 350-degree oven for 15 minutes.
Remove from oven.
Combine the 1 cup regular sugar, baking powder and remaining ⅛ teaspoon salt.
Blend in slightly beaten eggs, 2 tablespoons lemon juice and lemon rind.
Spread over baked mixture. Return to oven.
Bake for 20 minutes longer.
Remove from oven and cool completely.
Combine remaining ¾ cup powdered sugar, remaining two glaze.
Spread over lemon mixture.
Cut into squares to serve.
