Janet's Lemon Squares
Crust 3 cups all-purpose flour ¾ cup sugar 1 ½ cusp sweet butter, softened (3 Sticks) Topping 4 extra-large eggs, lightly beaten 2 cups sugar 5 tablespoons all-purpose flour ¼ cup lemon juice grated rind of 1 lemon confectioner's sugar
Preheat oven to 350. Line an 11x18 inch baking pan with parchment, cutting the corners to fit. Combine the 3 cups of flour and ¾ cup of sugar in a mixing bowl, then add the butter, working the mixture with your hands until well blended and smooth. Pat the dough ¼ inch thick onto the bottom of the pan, and ½ inch up the sides. Bake about 20 minutes, until lightly golden. While baking the crust, make the topping. Lightly beat eggs with the 2 cups of sugar in a bowl with a spoon. Do not over beat. Add the 5 tablespoons of flour, 1 tablespoon at a time, mixing each. Mix in the lemon juice and rind. Spread the mixture over the baked crust, return to the oven and bake about 25 minutes more, until the crust is light brown. Cool in the pan. Cut into squares. When cooled, dust with confectioner's sugar. Carefully remove squares from pan, being sure to peel off parchment paper.