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Jeremiah's sweet savory lemon squares, modified from a family cookbook

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Serves 16 squares | Prep Time 30 minutes | Cook Time 20 minutes

Why I Love This Recipe

I chose this recipe not because it’s a family recipe, but because it’s one of the one things that my family knows I love. This recipe is one of the best desserts ever made. It is a sweet and savory treat, and it is easy to make. It is so easy even I can make it, I've known this recipe ever since I looked through my family cookbook. It was the easiest and the tastiest out of all of them. See ingredient list for a pure substance, two homogeneous mixtures and one heterogeneous mixture. Another heterogeneous mixture is the batter before it is stirred. Two physical changes happen when the cookies heat up in the oven and when you combine the ingredients in the bowl. Two signs that there are chemical changes are when the bottom of the lemon squares start to turn brown and the different smell of the cooked lemon squares.

Submitted by: "Jeremiah G-D"

Ingredients You'll Need

4 large eggs heterogeneous mixture
1 cup granulated sugar pure substance (C12H22O11)
2/3 cup fresh lemon juice homogeneous mixture
1/4 cup all-purpose flour homogeneous mixture
1/2 teaspoon baking powder homogeneous mixture
1/2 teaspoon salt\ compound (NaCl)


Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.

Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.

Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.

Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.

Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

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