This is one of those recipes.
I am old.
Welcome to my world.
These are old school butter lemon squares with a shortbread crust and a smooth, sweet lemon-y topping with a bit of a crispiness to the top. I got this recipe straight out of my Betty Crocker's Cookbook, you know, the orange one? My version is bound not in a binder though but is a hardcover. Well, la-di-da.
They're a fabulous juxtaposition between the sweet cookie base and the slightly sour but still sweet lemon topping. Om nom nom nom nom nom nom
p140 twenty-fifth printing 1975 of Betty Crocker's Cookbook
1 c flour
1/2 butter, softened
1/4 c icing sugar
1 c granulated sugar (white sugar)
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp lemon juice (preferably fresh squeezed and organic but I've used bottled juice just fine)
- Heat oven to 350F. Mix thoroughly flour, butter and icing sugar. Press into ungreased square 8x8x2 pan, building up a 1/2" edge. Bake 20 minutes.
- Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes or just until no imprint remains when touched lightly in centre. Cool; cut into squares. Makes 25 squares.
Easy peasy, they say.
|Working with a pastry cutter to make the shortbread cookie base.|
|Pressed into the pan and ready to bake.|