LEMON SQUARES

LEMON SQUARES

Crust: Cream together flour, sugar and butter. Grease sides of a 13 x 9-inch pan and press dough into pan, spreading higher on sides to hold filling. Bake 15 — 20 minutes at

3500 till golden.

Filling: Beat eggs slightly, then add sugar and salt. Blend in lemon juice and lemon rind. Add flour and stir well.

Pour filling over baked crust and bake for 30 minutes. Sift powdered sugar over while hot. Cool and cut into squares

Crust:

• 2 c. flour

• 1/2 c. powdered sugar

• 2 sticks butter, melted

Filling:

• 4 eggs

• 4 T. flour

• 2 c. sugar

• pinch of salt

• 4 T. lemon juice

• grated lemon rind to taste