BASE
3/4 cup flour, all purpose
1/3 cup brown sugar, firmly packed
1/4 cup butter flavor crisco
1 tbsp milk -=plus=-
1 1/2 tsp milk
FILLING
2 eggs
1 cup sugar, granulated
1/2 tsp baking powder
1/4 tsp salt
2 tsp lemon peel, grated (opt) *
2 tbsp lemon juice *
1 confectioners sugar
Directions
* Lime Variation: Lime juice and lime peel may be substituted for the
lemon juice and peel.
1. Heat oven to 350 F.
2. For Base: Combine flour and brown sugar in small bowl at low speed
of electric mixer. Add Butter Flavor Crisco. Mix until fine crumbs
form. Sprinkle milk over crumbs. Mix until even crumbs form. Spread
in ungreased 8x8x2 inch pan. Bake at 350 for 16 minutes.
3. For Filling: Combine eggs, granulated sugar, baking powder, salt,
lemon peel and lemon juice in medium bowl at medium high speed of
electric mixer. Beat 3 minutes until light and fluffy. Pour over hot
crust. Return to oven. Bake 25 minutes, or until firm in center when
touched. Cool. Cut into squares about 1 1/2 x 1 1/2 inches. Sift
confectioners sugar over squares just before serving.
Makes 24 squares.
Source: Butter Flavor Crisco Cookie Collection, page 9. Shared by:
David Knight
Preparation Time: 20 Mi
Servings: 24 cookies
Lemon Squares (Knight) Recipe brought to you by Recipe Ideas
Categories: Cookie; Fruit
The History of Recipes
Food historians have tracked the existance of recipes back into antiquity, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these old records were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As our culinary historical trip moves on a few more years we have some recipe books published in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that we all know today, but instead descriptions of the types of food prepared by the cooks of the nobility of those days. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused a surge in recipe manuscripts, most of which are kept safe in academic collections. Over the following few hundred years, the rich families of the West competed to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and publishing the recipes of their peers. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Lemon Squares (Knight) recipe.
