Lemon Squares

Reid Siarot

• 1 C. butter
• 1/2 C. powdered sugar
• 2 C. flour for crust
• 4 eggs
• 4 T. lemon juice
• 1 tsp. baking powder
• 2 C. sugar, or less to taste
• 1/2 C. flour for filling
• 1 tsp. salt
• powdered sugar to sprinkle

Preheat the oven to 350°. Mix butter, powdered sugar and flour together then spread in 9″x13″ pan. Bake crust for 20 to 25 minutes. Mix the eggs, lemon juice, baking powder, sugar, flour, and salt together. Pour egg mixture over hot crust. Return to oven to bake for 30 minutes or until fork comes out clean. Cool and sprinkle with powdered sugar.

Stir boiling water into dry Jell-O mix in large bowl until completely dissolved.
Stir in cold water, pineapple with juice and oranges. Refrigerate about 1 and 1/4 hours or until slightly thickened to consistency of unbeaten egg whites.
Combine crumbs, 1/4 C. of the sugar, and butter in 13″x9″ pan and press firmly onto bottom of pan. Refrigerate graham cracker crust until ready to fill. Beat cream cheese, remaining 1/4 C. of sugar and milk in large bowl until smooth. Gently stir 2C. of Cool Whip into the cream cheese mixture. Spread evenly over graham cracker crust. Spoon Jell-O mixture over cream cheese layer. Refrigerate 3 hours or until firm. Garnish with remaining whipped topping.