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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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This recipe for TANGY LEMON SQUARES, by , is from TIMELESS RECIPES , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Scott


cup margarine
cup powdered sugar
2 cups flour
4 eggs
1 cups granulated sugar
⅓ cup lemon juice
⅓ cup flour
1 teaspoon baking powder
Powdered sugar for dusting

Cream margarine and cup powdered sugar until fluffy. Add 2 cups flour. Beat well. Spread into well greased 9x13 pan. Bake 15 minutes @ 350.

Meanwhile, beat eggs until foamy. Gradually add granulated sugar. Beat until thick and blended. Add lemon juice, ⅓ cup flour and baking powder. Beat until blended.

Pour mixture over baked crust. Bake 25 minutes at 350 until golden brown and custard is set. Remove from oven and cool slightly. Cut into squares and dust with powdered sugar just before serving.




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