Ingredients
Units
Scale
- 2/3 cup & 2 tbsp. all-purpose flour, divided
- 1/3 cup powdered sugar
- 1/4 cup regular rolled oats
- 7 tbsp. unsalted butter, chilled & cut into small pieces
- 2 large eggs
- 1 cup sugar
- 1/3 cup fresh lemon juice
- 1/2 tsp. baking powder
- 1 tsp. lemon zest
- confectioners’ sugar for garnish
Instructions
- Preheat oven 375 degrees F.
- Grease 8 x 8 inch square baking pan.
- In medium bowl, combine flour, confectioners’ sugar and oats. Using a pastry blender or your fingertips, cut butter into 2/3 cup flour until the mixture resembles fine crumbs. Press into bottom of prepared pan. Bake for 8 minutes. Remove from oven.
- Using an electric mixer, beat eggs and sugar on high until light and foamy, about 2 minutes. Add lemon juice, 2 tablespoons flour and baking powder. Mix until smooth. Stir in lemon zest.
- Pour topping over crust. Bake until lightly browned and center is set, about 15 minutes. Cool completely. Cut into 16 squares. Dust with confectioners’ sugar.
- Refrigerate until ready to serve.
Notes
Adapted from Time Life Cooking Index Cards
- Prep Time: 10 minutes
- Cook Time: 25 minutes
