This post is for my friend, Zoe, who requested my lemon square recipe. I got this from my Mom who got it from Canadian Living or something (Mom, feel free to clarify the origins of the recipe). They are extremely good.
Lemon Shortbread Squares
Blend the following ingredients using either a mixer or a dough blender.
2 cups flour
1 cup margarine
1/2 cup sugar
Press the crumbs into a 9×13 ungreased pan (glass is best) and bake at 325 degrees for 20 minutes. While that is baking, mix together the following ingredients. Just use the same bowl you used for the shortbread base – don’t worry about cleaning it out.
2 cups sugar
4 teaspoons grated lemon peel (approx 2 lemons worth)
6 Tablespoons lemon juice (just squeeze out the lemons and supplement with bottled lemon juice)
4 Tablespoons flour
1 teaspoon baking powder (NOT soda, I made that mistake once)
1/2 teaspoon salt
When the shortbread is done pull it out of the oven and pour the topping on the shortbread. Bake at 325 degrees (same temperature as the shortbread, so it is nice and simple) for 25 minutes or until it is nearly set. The way that I test the doneness (not even a word, but whatever) is gently life up one end of the pan. If the middle barely moves, it is done. If the middle shifts significantly, put it in for another few minutes. Although I will say that underdone lemon squares are better than overdone lemon squares. I also know this from experience.