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LEMON SQUARES




Source of Recipe


Helen Benes


List of Ingredients




Crust
1 C Light brown sugar, packed
1 C Butter
2 C Flour
3 Tablespoons Cornstarch

Preheat oven to 350 degrees.

Crust:
Place brown sugar and butter in large mixing bowl, beat until light and fluffy.
Add flour and lemon rind; beat until well mixed.
Mixture should be crumbly. Pat crust into pan.
Bake 10-12 minutes or until golden brown.

Topping:
1 ½ C + 1 ½ Tablespoons sugar
¾ C Lemon juice
¾ C Water
3 Tablespoons Cornstarch
3 Eggs



Recipe



In medium saucepan, combine 1 ½ cups sugar, lemon juice, water, and cornstarch.
Heat mixture until boiling, whisking constantly until mixture is clear and thickened.
Remove from heat.
Add remaining sugar and eggs to mixing bowl; whisk until thick and lemon colored.
Slowly beat in slightly cooled lemon mixture.
Pour topping over pre-baked crust.
Bake 15-20 minutes or until firm, and light brown around edges.
Cool in pan on rack. Sprinkle with grated lemon rind.
Makes 48 squares