A SWEET RECIPE FROM CONNIE MARTIN
By Peggy Weber
In the September issue of “The Catholic Mirror” I wrote about starting over when I messed up the baking of my mom’s lemon squares.
And I will show how to make them on the Sept. 10th “Real to Reel.” (On WWLP-TV22 at 7 p.m.)
Each time, I promised to put the recipe here, on the diocesan blog. I think the recipe is easy and hope the pictures, which were taken by my daughter Elizabeth, help.
First you make the crust.
Take 1/2 cup of butter — that is one stick. Some people use margarine but I like butter!
Then add 1 cup of flour
Then add 1/4 cup of confectionery sugar
Mix together and press into an 8X8 pan. Build the crust up on the side. Bake at 350 degrees for 15 minutes.
After it comes out of the oven it should be a golden brown.
Now here are the ingredients for the filling:
Take two eggs
add one cup of granulated sugar
Then add three (3) tablespoons of lemon juice…
Then add two tablespoons of flour…
Finally, add 1/2 teaspoon of BAKING POWDER!! Don’t mix it up with any other kind of “baking” ingredient!!
Sprinkle some powdered sugar on top after you remove the bars from the oven. Cool, cut and enjoy!!
To sum it up….
Crust: 1/2 cup of butter combined with 1 cup of flour and 1/4 cup of powdered sugar.
Press into an 8X8 pan. Build up the sides a little and bake for 15 minutes at 350 degrees.
Filling: 2 eggs, 1 cup of granulated sugar, 3 tbsp. of lemon juice, 2 tbsp. of flour and 1/2 tsp. of BAKING POWDER.
Mix and pour over warm crust. Bake at 350 degrees for 20 to 25 minutes.
Sprinkle powdered sugar on top while warm.
Cool, cut and enjoy!