Old Orchard Inn Lemon Squares
2 1/4 cups plus 6 tablespoons flour (divided)
1/2 cup powdered sugar
1 cup (2 sticks) cold butter
6 eggs, slightly beaten
1 1/2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 3 large lemons)
3 cups granulated sugar
3/4 teaspoon baking powder
Additional powdered sugar for garnish
Preheat oven to 325 degrees. Coat 15 1/2-by-10 1/2-inch jellyroll pan with vegetable oil spray.
In food processor, combine 2 1/4 cups flour, powdered sugar and butter that has been cut into small chunks. Pulse to combine ingredients until mixture resembles fine crumbs. This also can be done by hand using a pastry blender. Press mixture evenly onto bottom and up sides of prepared pan. Bake 15 minutes. Remove crust from oven and increase temperature to 350.
Meanwhile, make lemon filling: In medium bowl, slightly beat the eggs. Add lemon peel and juice.
In separate bowl, combine sugar, remaining 6 tablespoons flour and baking powder. Stir into egg mixture.
Pour mixture over the baked crust and return to oven. Bake 25 to 30 minutes or until center springs back when touched. Let cool 15 minutes. Put powdered sugar in sieve and sprinkle over top of bars. Cut into squares when completely cool. Makes 36 to 40 bars.
Note: Bars in the center may be slightly less firm.
Source: Milwaukee Journal Sentinel 2001. Paulson’s Old Orchard Inn, Ephraim, WI