Lemon Squares

Image copyright MyrtleArt Photography

As my mother loves the color yellow and anything lemon, we had this delish dessert often growing up. The fact that it only takes approx 45 minutes to make and bake means that it is often my plan B when a dessert is needed in quick order for a dinner party or potluck.

Lemon Squares

1 cup all purpose flour

1/2 cup butter (or margarine) softened

1/4 cup confectioner's sugar

2 eggs

1 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons lemon juice

Image copyright MyrtleArt Photography

Directions:

1. Heat oven to 350 degrees
2. Mix flour, butter and confectioner's sugar
3. Press into ungreased square pan (8x8x2)
4. Build up 1/2" edge
5. Bake 20 minutes
6. Beat remaining ingredients about 3 minutes or until light and fluffy
7. Pour over hot crust
8. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center
9. Cut into Squares

Notes:

I have always sprinkled powdered sugar on the top of the cooled squares just before cutting and serving.

Image copyright MyrtleArt Photography

Creme de Menthe Squares

Image copyright MyrtleArt Photography

It is fitting that the first recipe in this project is one with a great story. My best friend and I decided to make these bars one day when we were about 12 years old. Not only did we pull a recipe out of my mother's box that contained alcohol, but the cap to the bottle of Creme de Menthe was stuck tight. The resulting search for an adult to open the bottle has long been a legend in both families!

My grandmother's version of the recipe was handwritten on a Michigan Bell notepad and dated "Summer of '82."

Creme de Menthe Squares

1 1/4 cups butter
1/2 cup unsweetened cocoa
3 1/2 cups sifted powdered sugar
1 beaten egg
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup green Creme de Menthe
1 1/2 cups semi-sweet chocolate chips

Bottom Layer:
In a saucepan combine 1/2 cup butter with the cocoa, heat and stir until well blended. Remove from heat and add 1/2 cup of the powdered sugar, egg, and vanilla. Stir in graham cracker crumbs and mix well. Press into bottom of un-greased 9x13 pan.

Image copyright MyrtleArt Photography

Middle Layer:
Melt another 1/2 cup of butter and mix with Creme de Menthe. With mixer on a low speed, add 3 cups of powdered sugar and mix until smooth. Spread over bottom layer and chill for 1 hour.

Image copyright MyrtleArt Photography

Top Layer:
Combine remaining 1/4 cup butter and semi-sweet chocolate chips in saucepan. Stir until melted and spread over mint layer.

Chill entire pan for 1-2 hours prior to cutting. Cut into squares or diagonals and serve.