juice of one lemon plus kalamansi juice to equal 1/3 c.
1teaspoonfinely grated lemon zest
additional powdered sugar for garnish(optional)
Preheat the oven to 350F.
Make the crust. Sift together the flour and the powdered sugar. Blend in the butter until the mixture resembles coarse crumbs. Place in an ungreased 12-1/2" x 17-1/2" x 1" jelly roll pan and press lightly with the fingers. Bake in a 350F oven for 15 to 20 minutes or until golden.
While the crust bakes, prepare the filling. Sift together the sugar, flour, baking powder and salt. Set aside. In another bowl, beat the eggs until frothy. Add the sifted ingredients to the eggs and mix to blend. Pour in the lemon juice and lemon extract and mix until well blended. Pour the mixture over the baked crust and bake in a 350F oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean. Cool completely. Sprinkle with powdered sugar on top (optional) and cut into 2" x 2" squares.
To store, refrigerate in an air-tight container. If stacking in several layers, separate each layer with non-stick baking paper. The lemon squares are best served chilled.
Lemon squares printed from for personal use only. Not for republication nor distribution.