Snow-Capped Lemon Squares
These luscious cookie bars have a rich, butter shortbread crust with a sweet-tart lemony filling topped with a snow-fall of powdered sugar.
1/3 cup butter, softened
1/4 cup, plus 2 tablespoons brown sugar, packed
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 large eggs
3 tablespoons lemon juice
1 tablespoon grated lemon rind
- For Crust: Blend together butter and sugar at medium speed of electric mixer. Stir in flour until incorporated and dough is crumbly. Press dough onto bottom of 8-inch square baking pan.
- Bake at 350°F (175°C) for 10 minutes.
- For Filling: Combine granulated sugar, cornstarch and baking powder. Beat eggs until frothy; blend in sugar mixture, juice and rind. Pour over hot crust.
- Bake at 350°F (175°C) for 25 minutes or until lightly browned and center is set. Cool; generously dust with powdered sugar.
Makes 16 squares.
Adapted recipe courtesy of Wisconsin Milk Marketing Board, Inc.