1 cup (2 sticks) unsalted butter, softened to room temperature
½ cup granulated sugar
2 cups all-purpose flour
⅛ teaspoon salt
6 large eggs
3 cups granulated sugar
1 cup freshly squeezed lemon juice
1 tablespoon pure vanilla extract
1 cup all-purpose flour
Confectioners’ sugar for dusting
Preheat oven to 350 degrees Fahrenheit. Line a 9 x 13 inch cake pan with either parchment paper or butter and flour.
To prepare the crust…
Cream together butter and sugar in an electric mixer until fluffy.
Gradually add flour and salt and mix on low until just combined.
Press evenly into the bottom of prepared pan.
Bake crust for 15 to 20 minutes until slightly browned and allow to cool on a wire rack.
To prepare the filling…
Whisk together all filling ingredients except for the confectioners’ sugar until smooth.
Pour over cooled crust.
Bake for 30 to 35 minutes until filling is set.
Allow to cool completely, dust with confectioners’ sugar and cut into 2 inch squares.
Place individual squares in cupcake liners for easy serving.
Store in an airtight container in the refrigerator for up to one week.
Read more: http://bakelovegive.com/lemon-squares/#ixzz2x4hPbgJN