Citrus Squares Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) (Topping) | |
| 1 tsp grated lemon rind 5 mL | ||
| Lemon juice | 3 Tablespoon (Topping) | |
| All purpose flour | 2 Tablespoon (Topping) | |
| Baking powder | 1/2 Teaspoon (Topping) | |
| 2 eggs, lightly beaten | ||
| Icing sugar | ||
| 1 tsp grated lemon rind 5 mL | ||
Directions
In food processor or in bowl and using pastry blender, blend flour, butter and brown sugar until crumbly.
Press into ungreased 9 inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven for 15 minutes.
TOPPING: Stir together sugar, lemon rind and juice, flour, baking powder and eggs; pour over baked base.
Bake in 325°F (160°C) oven for 25 to 30 minutes or until lightly browned and firm to the touch.
Let cool completely in pan on rack. (Recipe can be prepared to this point, covered and refrigerated for up to 1 week or frozen for up to 3 months; thaw completely.)
GARNISH: Just before serving, cut into squares.
Dust with icing sugar and sprinkle with lemon rind.
Press into ungreased 9 inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven for 15 minutes.
TOPPING: Stir together sugar, lemon rind and juice, flour, baking powder and eggs; pour over baked base.
Bake in 325°F (160°C) oven for 25 to 30 minutes or until lightly browned and firm to the touch.
Let cool completely in pan on rack. (Recipe can be prepared to this point, covered and refrigerated for up to 1 week or frozen for up to 3 months; thaw completely.)
GARNISH: Just before serving, cut into squares.
Dust with icing sugar and sprinkle with lemon rind.
Chef
