Sour Lemon Squares

I found this recipe in Maida Heatter's New Book of Great Desserts and with minor modifications, I have sent it to each of my children while they were attending college. It is a real family favorite, present at every family celebration. I have adapted the crust for Passover and hope that this becomes a favorite in your family.

PASTRY BASE

• 3 OUNCES (3/4 stick) UNSALTED BUTTER
• 1/4 TEASPOON SALT
• 1/4 CUP LIGHT BROWN SUGAR, FIRMLY PACKED
• 1 CUP SIFTED ALL-PURPOSE FLOUR

Adjust the rack to the center of the oven and preheat the oven to 350 degrees. Line and 8x8x2 inch square pan with foil, turn the pan upside down. Center a square of foil over the pan, fold down the sides and corners to shape it, remove it, turn the pan right side up, place the foil in the pan and press it into shape. Place a piece of butter in the pan, palce the pan in the oven and melt, then brush the butter over the bottom and halfway up the sides. Let the pan cool and then place it in the freezer.

In a small bowl, cream the 3 ounces of BUTTER, Beat in the SALT, SUGAR, and then the FLOUR ( or do this in a food processor). Place the dry ingredients in the bowl, with the steel blade, cut the butter into pieces and add the butter until thoroughly mixed.

Place the mixture in mounds over the bottom of the cold pan. and PRESS it to make a smooth and firm layer on the bottom of the pan.

BAKE for about 18 minutes until the crust is lightly colored. Meanwhile, prepare the Lemon Layer.

LEMON LAYER

• Finely grated rind of 2-3 medium sized LEMONS
• 6 TABLESPOONS of Fresh LEMON JUICE
• 2 EGGS (graded large, extra-large or jumbo)
• 3/4 cup Granulated SUGAR
• 2 TABLESPOONS sifted all-purpose FLOUR(cornstarch for Passover)
• 1/4 teaspoon double-acting BAKING POWDER ( available for Passover)
• Confectioners SUGAR (after baking) (extra-fine sugar for Passover)

In a small cup mix the rind and juice and set aside.

Beat the eggs well, add the sugar, flour , and baking powder and beat for 1 minute at HIGH speed. Stir in the rind and juice.

Pour the lemon mixture over the hot bottom crust.

Bake for 25-30 minutes until the top is lightly colored and dry to the touch; when it is done it will feel spongy and custardy, not dry or stiff.

Completely cool in the pan and then chill in the freezer for about half an hour. You can freeze it at this point ( covered to prevent freezer burn). The cake will only be about 1/2 inch deep.

Use a long, heavy, sharp knife and cut the cake into squares. Wpe the blade after making each cut. I usually use water to clean the blade. Strain confectioners sugar generously over the top just before serving.

They may be served cold, or at room temperature. I usually double the recipe and use a 9x12 rectangular baking pan.

PASSOVER CRUST ADAPTATION

• 3/4 cup BUTTER ( or margarine)
• 5 oz ( 1/2 -10 oz can) Almond MACAROONS, mashed
• 1/2 cup ground ALMONDS
• Pinch SALT

Use the procedure as above and bake for 12-15 minutes. Proceed with the rest of the recipe. ENJOY!