| Recipe: |
Preheat oven to 350° F.
Mix:
¼ c. powdered sugar
1/8 t. salt
1 c. flour
½ c. butter or margarine, melted
Press into the bottom of an 8” square baking pan. Bake about 15 minutes or until edges start to brown.
Mix:
3/4 c. sugar
½ t. baking powder
1/8 t. salt
2 eggs, slightly beaten
2 T. RealLemon**
Pour over crust and return pan to oven. Bake 20 minutes. Cool.
** If you want to use fresh lemon juice (especially if it's from a tree you know and it's late in the season and the juice is getting sweet), you may want to amp up the lemon-y goodness. You can safely increase the juice to 3 T., but I wouldn't push much beyond that. I also like to add a couple teaspoons of lemon zest. And sometimes I up the tart factor with a little straight granulated citric acid (maybe 1/4-1/2 teaspoon??).
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