Thanks to Kay KD2UEP for sending us this recipe for mouthwatering Lemon Squares which she found in her copy of The Cafe Pongo Cookbook by Valerie Nehez.
For the dough:
2 cups all-purpose flour
1 cup butter at room temperature
½ cup powdered sugar
12 teaspoon salt
For the lemon custard filling:
4 large eggs
2 cups granulated sugar
¼ cup fresh lemon juice
Grated zest of one lemon
1. Preheat oven to 375 degrees. Bake until the dough just starts to turn golden, 15 to 20 minutes.
2. Pour the custard over the prebaked crust and return to the oven until the custard is set, 20 to 25 minutes.
3. After cooling sift powdered sugar over the preparation before cutting into squares.