Lifestyles: Make delicious lemon squares to usher in summer

When it comes to flavors, I must say that lemon is my favorite. I love how lemons can be enjoyed on their own or transformed to compliment almost any food or beverage. The culinary range from sweet to savory for lemons is endless.

With summer approaching, I begin to crave a dessert that always hits the spot, lemon squares.

This recipe is simple, classic and delicious and it is also the recipe shared with me by the late Page Haynes-Onorato, who was a legendary local food writer for decades.

This will soon become one of your favorite desserts also, just encase it already isn’t.

Page Haynes-Onorato’s Classic Lemon Squares

Ingredients

1- Box Lemon Cake Mix (18 oz)

2 - Eggs

2 - Sticks Butter, 1 Melted and 1 Room Temperature Softened

1 - Large Lemon for Juice and Zest

1 - 8 oz Package Cream Cheese, Room Temperature, Softened

1 - Teaspoon Vanilla

1 - 16 oz Box Powdered Sugar

1 - 9” x 13” Buttered Baking Pan

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, 1 egg and 1 stick of melted butter. Mix well and press crumbly mixture into the bottom of a lightly buttered 9” x 13” baking pan.

In a large bowl, with a mixer, beat the last egg until blended, add softened cream cheese, 1 stick softened butter, lemon juice (be careful of seeds), the zest of lemon and vanilla. Slowly add in powdered sugar one half cup at a time. Mix well until creamy for about 2 minutes.

Spread creamy mixture over pressed crumb base in baking pan.

Bake 45 minutes until golden brown and set.

Remove from oven and allow to cool and set for 1 hour before cutting into squares. (Optional- lightly dust with powdered sugar.)

Enjoy!