Ingredients Jump to Instructions ↓

  1. 1 cup(s) all-purpose flour 1/4 cup(s) confectioners' sugar 6 tablespoon(s) margarine or butter , softened 1/2 package(s) (3-ounce) cream cheese , softened 2 lemons 1 cup(s) granulated sugar 3 tablespoon(s) all-purpose flour 1/2 teaspoon(s) baking powder 1/4 teaspoon(s) salt 2 large eggs 1 tablespoon(s) confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Line 8" by 8" metal baking pan with foil; grease foil. Prepare crust: In large bowl, with mixer at low speed, beat flour, confectioners' sugar, margarine or butter, and cream cheese until blended. Increase speed to medium; beat until dough forms, occasionally scraping bowl with rubber spatula. With fingertips, press dough onto bottom of pan. Bake crust 30 minutes or until lightly browned. Meanwhile, prepare lemon filling: From lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice. In small bowl, with wire whisk, mix granulated sugar, flour, baking powder, salt, eggs, lemon peel, and lemon juice until smooth. Pour filling over warm crust. Bake 25 minutes or until filling is set and light golden. Transfer pan to wire rack. Place confectioners' sugar in sieve; sprinkle over warm filling. Cool completely in pan on wire rack. When cool, transfer with foil to cutting board; run knife between edge of dessert and foil to separate. Cut into 4 strips, then cut each strip crosswise into 4 squares. To store, cover pan and refrigerate.


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