My children are confirmed choco-holics. Chocolate in almost any form is enjoyed by them: cookies, cake, pie, granola bars, sandwiches even. (Nutella has become a regular stocking stuffer for all of them.) So, it is such a nice change of pace when they request something that doesn’t have a chocolate component, such as carrot cake or apple crisp. Recently, our 16 year old mentioned my lemon squares, which upon hearing that, our 14 year old commented that she hadn’t had any in a while.
So, with the biggest football game of the season for our house (Patriots vs. Ravens) taking place this past Sunday night, lemon squares seemed like a perfect part of the menu. The dessert would be a nice contrast to the salty, savory appetizers and is easily eaten while watching a football game. Although we weren’t having a big crowd for the game, a 13 x 9 pan of these treats was still certain to disappear quickly.
- 2 cups flour
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 4 eggs
- 2 tsp. lemon zest
- 2 cups sugar
- 4 Tb. lemon juice
- 1 tsp. baking powder
- 1/2 tsp. salt
- powdered sugar
- Preheat oven to 350. Combine flour, butter, and 1/2 cup powdered sugar using a pastry blender or 2 forks, until the butter is the size of small peas.
- Press into the bottom of a 13 x 9 baking dish. Bake for 20 minutes.
- Remove and allow to cool slightly.
- While the crust is cooling, combine the eggs, zest, sugar, juice, baking powder, and salt in a large mixing bowl, and beat for about 2 minutes, or until the mixture is a light yellow color.
- Pour over the crust and bake for 30 minutes, or until the filling is nearly set. (It should jiggle slightly.)