Ingredients
1
cup Bisquick™ Gluten Free mix
1/2
cup butter, softened
1/4
cup powdered sugar
1
cup granulated sugar
2
teaspoons grated lemon peel
3
tablespoons fresh lemon juice
1/2
teaspoon baking powder
1/4
teaspoon salt
2
eggs
2
tablespoons butter, melted
Powdered sugar
Preparation
Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.
