Ingredients:
3/4 cup all-purpose flour
1/4 cup cornstarch
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup butter, cut in tablespoon sized pieces ( cold)
4 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup fresh lemon juice ( about five lemons)
1/4 cup sifted powdered sugar
Directions:
Preheat oven to 350 F.
Line a 9×9 baking pan with parchment paper and grease lightly.
Combine flour, cornstarch, powdered sugar and salt that are listed as crust ingredients-either by hand or pulse several times in a food processor.
Add cold butter and process in machine or by hand until mixture resembles coarse crumbs.
Press into bottom of pan and a little way up the sides of pan to give it a little extra crust.
Refrigerate for 15 minutes.
Bake for 20 minutes in 350 F preheated oven. Remove from oven and reduce oven heat to 325 F.
For the filling, beat the four large eggs, then add sugar and mix that in well. In a separate bowl, combine flour, salt and baking powder, mix well and add to bowl containing eggs and sugar.
Mix well again and to that add your 2/3 cup of fresh lemon juice, mix until blended.
Pour batter evenly over your baked crust.
Bake in the preheated 325 degree oven for 20-30 minutes, checking after 20 for doneness.
When out of the oven and cooled sprinkle the top of the squares with sifted powdered sugar to taste, lift the parchment paper out of the pan, and cut into squares.
Number of squares depends on how large you want them to be.
*Cook time reflects 15 minutes for chilling the crust*.
Servings: 16
Time preparation: 30 min.
Time total: 85 min.