INGREDIENTS

INSTRUCTIONS

To make crust: Heat oven to 350 degrees. Lightly grease an
8-inch-square cake pan with unsalted shortening and dust it lightly
with flour. Sift flour and confectioner's sugar together into a bowl.
Add half the butter and cut it in with a pastry blender or two knives
until mixture looks like coarse meal. Cut in remaining butter until  it
looks like large peas. With a floured spoon, press dough evenly  over
the bottom of the prepared pan. Bake 20    minutes. Remove from  oven.
To make filling: In a small bowl, beat eggs and sugar together until
well blended. Add baking powder and flour and beat until blended. Mix
in lemon juice and peel. Pour mixture over baked crust and bake for  25
minutes more. Frost with Confectioner's Sugar Icing while still  warm.
Cool in pan on wire cake rack. Cut into 25 squares.  Confectioner's
Sugar Icing: In a bowl combine ingredients and then  spread over lemon
squares.  FROM CAROLE ANDERSON,  REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"  From a collection of my mother's (Judy
Hosey) recipe box which  contained lots of her favorite recipes,
clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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