OLD SCHOOL LEMON SQUARES

Are you looking for an incredibly simple, crowd pleasing dessert for Easter Sunday? Operating under the theory that just about everyone loves lemon, I often make these for big gatherings. Having just returned from Key Largo last night and scrambling to get ready for tomorrow's holiday brunch, I plan to serve these, my grandmother's lemon squares. Not only do they come together in a snap, I almost always have the ingredients on hand. Flour, powdered sugar, eggs, butter, and lemon. Done!

OLD SCHOOL LEMON SQUARES

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makes 18 (but who am I to say how big you should cut them?)

INGREDIENTS

• 2 cups all purpose flour

• 1/2 cup powdered sugar, plus more for dusting

• 1/4 teaspoon kosher salt

• 1 cup butter, diced then slightly softened

• 4 eggs, room temperature

• 1 1/2 cups granulated sugar

• 1/2 cup freshly squeezed lemon juice

• 1 tablespoon grated lemon zest

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Whisk flour, 1/2 cup powdered sugar, and salt in a bowl.

3. Add butter to the flour mixture, and using a pastry cutter or two knives, cut until mixture looks like coarse meal.

4. Press this mixture into the bottom of an ungreased 9 x 13 inch pan. Don't worry - it's not supposed to look pretty or perfect.

5. Bake for 18-22 minutes, or until golden brown. Let cool on a wire rack.

6. Beat eggs, granulated sugar, lemon juice and lemon zest until thoroughly combined.

7. Pour egg/lemon mixture onto crust and bake until just set - about 20 more minutes.

8. Let cool completely. Cut and sprinkle with powdered sugar just before serving.