INGREDIENTS

INSTRUCTIONS

DESCRIPTION: Delicious lemon squares with shortbread bottoms last
longer than most because the lemon custard is baked, not cooked on  the
stovetop. Preheat oven to 350. Lightly grease a 7 1/2 x 11 3/4 (9  1/2
x 13 1/2) shallow baking pan.  Combine flour and powdered sugar in
processor. Process on/off about 5  seconds to mix. Sprinkle butter
pieces over flour. Process on/off  about 1 minute or until resembles
coarse meal. Add 2 tsp. cold water  and process until dough just begins
to form a ball. Add more water if  necessary, but dough should NOT be
wet or sticky. Turn dough into  prepared pan, and press to form a
smooth, uniform layer. Bake in  center of oven for 15-17 minutes or
until just begins to brown.  FILLING: Combine sugar and flour in small
deep bowl. Add eggs and  beat with a fork until frothy. Add lemon zest
and juice and beat  until smooth. Remove shortbread from oven and let
stand 3-4 minutes.  Pour filling evenly over shortbread and return pan
to oven. Bake for  21-23 minutes, or until filling appears set when
lightly touched in  center and edges begin to color. Remove from oven
and cool on wire  rack. When completely cooled, sift powdered sugar
over top. Using  sharp knife, cut into small bars and remove carefully
with spatula.  Best served within 48 hours---do not freeze well.
Formatted by  Theresa Grant HWWK11b@prodigy.com Modified from the
International  Cookie Cookbook. billspa@icanect.net Posted to EAT-L
Digest by Bill  Spalding <billspa@ICANECT.NET> on Dec 8, 1997

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