For full disclosure, I hate getting lemon squares out of the pan and this time was no exception. It reminded me a little of my husband's patio project last summer when he jack-hammered our old concrete. I think I might try the tin foil method again the next time I bake these. I didn't have great success when I used it before, but I'm thinking it has to be easier than trying to get the sugary edge of the lemon squares away from the pan. These lemon squares are scrumptious, so in the end it's worth the effort. Enjoy!
2 cups flour
1/2 cup powdered sugar
1 cup buttered, softened
2 cups sugar
4 eggs, beaten
1/3 cup fresh lemon juice (don't even think about using the bottled lemon juice)
1/2 teaspoon baking powder
1/4 cup flour
Preheat oven to 350. Mix the 2 cups of flour with the powdered sugar. Cut in softened butter (like a pie crust). When you have course crumbs, press in a well-greased 9x13 inch pan. Bake at 350 for 15-20 minutes or golden brown on the edges. While baking, beat eggs, and add sugar and lemon juice. Mix together 1/4 cup flour and baking powder and stir into lemon juice mixture. Pour over baked crust and return to oven for 20-25 minutes. Remove from oven and let cool. Dust with powdered sugar. Cut into bars and serve. You might want to keep your leftovers in the refrigerator, if there are any.
