Since it’s January, and my lemon tree is over loaded with lemons, it’s about time I share a lemony, delicious recipe with you.  Lemon squares are one of my Mom’s favorite desserts. She’s been asking me when we’re going baking these yummy little goodies.  I think it’s high time we gather some lemons and get to work.

This is my favorite recipe for lemon squares from The Betty Crocker Ultimate Cookie Book.  I think I got this book from my Mom a few years ago.  Thanks Mom!

Ingredients:

• 1 cup all-purpose flour
• ½ cup butter, softened
• ¼ cup powdered sugar
• 1 cup sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs

Directions:

• Pre-heat oven to 350°.
• Mix flour, butter and powered sugar.
• Press into ungreased square pan 8x8x2 or 9x9x2, building up a ½ edge to form a small crust.
• 
• Bake for 20 minutes or until golden brown.
• Beat the remaining ingredients together on high-speed until light and fluffy.
• Pour this mixture over the baked layer, and bake again for 25-30 minutes.
• There should be almost no indentation remaining when lightly touched in the center.  A thin crust will form over the top of the bars.
• 
• While the pan is still warm sprinkle the top with powdered sugar.

• Cool the pan completely, and then sprinkle with a second layer of powdered sugar.

I cut the 8×8 size pan into small little squares, and remember the lemon flavor gets better with age.  If you can stand to let these little beauties sit around for a few days they taste better and better each day.  This batch was particularly yummy, and the lemony middle just melted in your mouth.  I have to admit they did not last long, and I made a second batch a few days later.

My next lemony adventure will most likely be a lemony sorbet, lemon poppy seed cake, or maybe a lemon-ricotta cheesecake.  Looking forward to trying the cheesecake this weekend.  Happy baking everyone.  What’s your favorite lemony recipe?