This is a modified recipe of one I found in Betty Crocker's New Cookbook. It is one I make a lot, and it is a family favorite. It's wonderful when you are looking for a dessert that reminds you of summer and that is not so heavy as something chocolatey. With the extra powdered sugar on top it makes a delightful mini-mess on your lips that will remind you of eating powdered donuts as a kid and just makes you smile (at least that's how it works for me). I hope you enjoy them as much as I do!
Please note that this recipe is soy-free if you use all soy-free ingredients, is fish and nut-free and can be wheat and milk-free (see variations below).
1 Cup soy-free flour
(Double check labels! I recommend an all-purpose flour, though, versus whole wheat)
½ Cup salted, full-fat butter, melted
¼ Cup powdered sugar
1 Cup granulated sugar
2 Tablespoons lemon juice
½ teaspoon baking powder
1/8 – ¼ teaspoon salt
Powdered sugar (for garnish)
- Heat oven to 350oF.
- Mix flour, melted butter and ¼ Cup powdered sugar in an ungreased square pan (8x8 or 9x9) until a dough forms; press dough into bottom of pan, building up ½ inch edges.
- Bake the crust for 20 minutes.
- Beat remaining ingredients except extra powdered sugar with electric mixer on high speed for about 3 minutes or until light and fluffy; pour over hot crust. (You can do this step by hand with a whisk, but you have to beat the mixture longer (nearly twice as long).)
- Bake 25 to 35 minutes or until no indentation remains when touched lightly in the center.
- Cool and dust with powdered sugar before cutting into squares.
- Lime or Orange Squares: Use lime or orange juice instead of lemon.
- Wheat/Gluten-Free: Use gluten-free flour (such as King Arthur Brand) for the flour.
- Dairy/Milk-Free: Use Earth Balance Soy-Free Spread in place of the butter. I have not tried using olive or canola oil in place of the butter, but I find no reason that that should not be successful as well.
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