Hints: slightly heat lemons in microwave or warm water for most juice; always sift the powdered sugar, use a warmed knife (I like a bread knife) to cut the dessert into squares, dipping the knife blade in warm water between cuttings.
At least 9 per 8"x8" pan.
1 cup flour
½ cup butter, softened
¼ cup powdered sugar
pinch of salt.
1 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
½ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon lemon juice
¾ cup powdered sugar
1 tablespoon butter, softened
No nutrition information available
Using the dough blade of the Cuisinart food processor mix the above ingredients until a ball of dough has formed. Press the dough into the 8"x8" pan. Bake at 350° for about 20 minutes, or until brown.
While the pastry is baking, mix in a stand mixer (my preference) the 2 eggs, beaten, 1 cup granulated sugar,2 tablespoons freshly squeezed lemon juice, the zest of one lemon, ½ teaspoon baking powder, and ⅛ teaspoon salt. Mix well. When pastry is brown pour the filling in the shell and return to the oven for about 25 minutes. Use a cake tester to check for doneness. When the tester comes out clean, remove the pan from the oven and cool completely.
TOPPING: When the filling has cooled mix 1 tablespoon +1 teaspoon lemon juice, ¾ cup powdered sugar (sifted) and 1 tablespoon softened butter. Mix well and spread over the top of the filling. I recommend doing this a day in advance, or refrigerating so the topping will firm up. When ready to serve carefully remove the aluminum foil from the pan and cut the dessert into at least 9 squares.