Lemon Love Notes
Why I Love This Recipe
For the zest of any citrus fruit I save the peels in the freezer. Then I use my vegetable peeler on it while still frozen and scrape off thin bits of peel. You can also use your vegetable peeler to peel long, thin strips, then cut them up with tiny snips of your kitchen shears, or any clean pair of scissors.
Ingredients You'll Need
2 cup softened butter
1 cup sifted flour
1/4 cup confectioners' sugar
1 cup sugar
2 tablespoons additional flour
1/2 teaspoon baking powder
2 beaten eggs
2 tablespoons lemon juice
2 teaspoons grated lemon peel* (You can do without this,
but it tastes much more lemony with it.)
Blend together the butter, one cup of flour, and the confectioners' sugar. Press firmly into an ungreased square cake pan. I grease a coffee cup and use that to press down hard (the side of a coffee cup works very well). Bake this at 350 degrees F for 8-10 minutes- just until golden. Cool.
Mix sugar, 2 tablespoons of flour and baking powder. Add the the remaining ingredients and blend well. Pour this over the baked mixture in the cake pan and return it all to the oven for 25 minutes (same temp). The top will get a bit puffy and golden while baking, but it will fall and get nicely crinkly when it cools.
Sprinkle with confectioners' sugar and cut into squares. This makes 16, which is hardly enough.