Most of my close friends love to cook, and the ones that don’t at least love to eat, so it’s inevitable that no matter where our conversations start, we always end up talking about food. Whether we’re exchanging recipes, recounting meals at restaurants, griping over picky eaters, or getting to the root of why we ate all those brownies when we knew we shouldn’t, it never gets old. One of my dearest friends and cooking cohorts is Melissa. Melissa is one of those people who could take or leave chocolate, but give her lemons, limes or oranges and she’s in heaven. One day, we got on the subject of lemon squares. Neither of us had a perfect recipe, so we decided to get in the kitchen and create one of our own.

Well, we must have made at least 200 lemon squares. I don’t think our poor husbands, ever the willing taste testers, would care if they never ate a lemon square again! But finally, perfection: a crisp and buttery shortbread crust topped with a luscious, tart-yet-sweet lemon filling. Generously dusted with powdered sugar, they’re as pretty as they are delicious.


3/4 cup butter, softened
1/3 cup powdered sugar
1-1/2 cups flour
Mix until well combined and press onto bottom of a greased 9″ x 9″ pan. Bake in a 350 degree oven for 15 – 20 minutes or until golden brown and set.
3 eggs
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