I love lemon. Lemon meringue pie, lemon tarts, lemon squares, lemon cupcakes. I even asked Caroline to make this lemon cake for my birthday (which is on Monday) but we will be celebrating it in Toronto this weekend. As for lemon squares, I usually make Caroline’s lemon square recipe but my mum didn’t want a 9×13 pan of lemon squares so I tried this recipe instead!
From Company’s Coming Squares by Jean Pare
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/2 cup butter or margarine
Crumble flour, sugar and butter until mealy.Press into ungreased 9×9 inch pan. Bake in 350 degree F oven for 20 minutes.
3 tablespoons of lemon juice
1 cup granulated sugar
2 tablespoons all purpose flour
1/2 teaspoon baking powder
1 cup coconut
1/4 teaspoon salt
Beat eggs slightly. Stir in the rest of the ingredients. Spread over shortbread base. Bake at 350 degrees F for 30 minutes (note: mine only took about 23 minutes), until set in the centre and light brown in colour. Cool and frost.
1 1/2 cups icing sugar
2 tablesppoons butter or margarine
1 tablespoon lemon juice
Combine all in a small bowl and beat well. Add more lemon juice a little at a time if needed for easy spreading. Spread over cooled bars. Allow to set.