Lemons are in season right now perfect for making Lemon squares. These moist lemon squares taste sweet and tangy when made with fresh lemons. The sweet breading is lower in fat than most recipes, since it replaces some of the flour with oats.
Tastes great they will disappear fast. Here is an interesting fact about the Meyer lemon. It is a cross between a lemon and possibly an orange or a mandarin. It was named for Frank N. Meyer who first discovered it in 1908. It is thin-skinned and slightly less acidic than other lemons.
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup quick oats
• 3 Tablespoons of butter
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray.
Combine flour, oats and sugar in a medium bowl. Using a pastry blender, add butter and blend until the mixture is crumbly.
Press crumbs into the bottom of the baking pan. Bake for 10 minutes until edges are golden.
• 4 large eggs
• 1 1/2 cups granulated sugar
• 3/4 cup fresh lemon juice
• 1/3 cup flour
• 3 tablespoons confectioners' sugar
In a bowl whisk together eggs and sugar until combined well, then stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 12 bars. Keep bars covered and chilled, 3 days. Sift confectioners' sugar over squares, serve.