As much as I love chocolate, my wife loves lemon squares. OK, maybe not as much, but enough so that I felt justified ripping out this truly easy recipe from my doctor’s copy of Cooking Light.
See how this tangy treat came together after the jump.
The whole thing starts with sugar and butter… as any halfway decent baked good should.
After mixing until creamy, we gradually add the flour until the mixture resembles fine crumbs, as below.
Press this crumb mixture into the bottom of an 8-inch square baking pan and throw it into a 350-degree oven for 15 minutes. Cool.
While that’s cooling, combine all those lemony-sugary ingredients in another bowl.
Now it’s time to pour the topping over the crust…
And toss it in the oven again for 20 to 25 minutes.
All that’s left is a little sift of powdered sugar (probably less than the snowstorm I unleashed on mine) and a semi-steady cutting hand.
And voila! Little squares of lemony goodness.