Crust:
1 cup flour
2 Tbs butter, softened
1/4 cup powdered sugar
3 oz cream cheese, softened
1 cup sugar
1/2 tsp baking powder
Lemon Filling:
2 lemons
3 Tbs all-purpose flour
Topping:
1 Tbs. powdered sugar
Preheat oven to 350
degrees. Line 8"X 8" baking pan with foil;
grease foil.
Prepare crust:
In large bowl, with mixer at low speed, beat crust
ingredients together until blended. Increase speed to
medium, until dough forms. Press into pan. Bake
30 minutes until browned.
Prepare filling:
Grate 1 tsp. lemon peel and squeeze 1/4 cup lemon
juice. In a small bowl, whisk with flour until
smooth.
Pour filling over warm
crust. Bake 25 minutes or til filling is set and light
golden. Transfer pan to wire rack. Put powdered
sugar in a sieve and sprinkle over warm filling. Cool
completely in pan on wire rack. When cool, separate
from foil. Cut into 16 squares.
~ Courtesy of Chuck and Robbie
Slemaker, proprietors and innkeepers at the Alpenhorn
Bread and Breakfast, Big Bear Lake, CA |
