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

For Buttermilk

On a tiny scrap of paper, is the reason my pancakes turn out fantastic. The reason I've never needed to buy a quart of buttermilk for a recipe that calls for a cup. This is quite possibly the best cooking tip/trick that I know - passed down from my Grandmother to my Mother to me...

For Buttermilk
add 2 tablespoons of lime, vinegar, lemon or grapefruit juice to 7/8 cup of milk.

My Notes: I've adjusted this tip in my everyday cooking to make measuring a bit easier. I use 2 tablespoons to 1 cup of milk with no problems. I've found that lemon is a fairly easy acid to use as most people have a bottle of lemon juice in their fridge. Vinegar has the advantage of offering different flavor options to enhance your dish. Case in point: For apple pancakes/waffles in the fall, I use Apple Cider Vinegar to give my buttermilk that extra kick.