Well, we must have made at least 200 lemon squares. I don’t think our poor husbands, ever the willing taste testers, would care if they never ate a lemon square again! But finally, perfection: a crisp and buttery shortbread crust topped with a luscious, tart-yet-sweet lemon filling. Generously dusted with powdered sugar, they’re as pretty as they are delicious.
To make them, start by lining a {9-inch|23-cm} square pan with aluminum foil. Leave an overhang on all four sides so you can lift the baked square right out of the pan and onto a cutting board — this makes cutting a cinch.
Ingredients :
1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup granulated sugar
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