“A very lemony and delicious square.”
1⁄3 cupicing sugar
1 cupbutter or 1cupmargarine
2 cupsgranulated sugar
1⁄4 cupbutter or 1⁄4 cupmargarine, melted
1⁄2 cupall-purpose flour
2 teaspoonsbaking powder
1 1⁄4 cupsground almonds
CRUST: Combine 2 cups flour, icing sugar and 1 cup butter or margarine until crumbly.
Press firmly into a greased 13 x 9 inch cake pan.
Bake at 350 degrees for 15-20 minutes, until light golden.
TOPPING: Reduce oven temperature to 325 degrees. Grate rind from 2 lemons. Squeeze out 3/4 cup juice.
Beat eggs and sugar until light and thickened.
Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust.
Bake for 40-50 minutes, or until set and golden.
Cool then cut into squares.
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