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Snow-Capped Lemon Squares

Servings: 25


1 1/2 cups Four-Way Crumble Dough (recipe follows)
1 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 eggs
3 tablespoons lemon juice
1 tablespoon grated lemon rind
1 tablespoon powdered sugar

For Four-Way Crumble Dough:
1 1/2 cups butter, softened
1 3/4 cups brown sugar
6 cups flour

Cooking Directions:

Press dough onto bottom of 8-inch square baking pan. Bake at 350°F for 10 minutes. Meanwhile, combine granulated sugar, cornstarch and baking powder. Beat eggs until frothy; blend in sugar mixture, juice and rind. Pour over hot crust. Bake at 350°F for 25 minutes or until lightly browned and center is set. Cool; dust with powdered sugar.

For four-way crumble dough: Blend together butter and sugar at medium speed of electric mixer. Add flour; mix with electric mixer or hands. Divide and use as indicated in recipes. May be used immediately or stored in refrigerator up to 3 days.

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