These luscious cookie bars have a rich butter shortbread crust with a sweet-tart lemony filling topped with a snow-fall of powdered sugar.

Snow-Capped Lemon Squares

Crust:
1/3 cup butter, softened
1/4 cup, plus 2 tablespoons brown sugar, packed
1 1/2 cups all-purpose flour

 

Filling:

1 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 large eggs
3 tablespoons lemon juice
1 tablespoon grated lemon rind
Powdered sugar

1. 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.
2. For Filling: Combine granulated sugar, cornstarch and baking powder. Beat eggs until frothy; blend in sugar mixture, juice and rind. Pour over hot crust.
3. Bake at 350°F (175°C) for 25 minutes or until lightly browned and center is set. Cool; generously dust with powdered sugar.

Makes 25 squares.

Adapted recipe courtesy of Wisconsin Milk Marketing Board, Inc.