My youngest daughter can’t wait for the Royal Wedding on April 29. She and her daughter have their vintage hats and are ready for the big event to begin.
My daughter also is a fan of the British sitcom, Keeping Up Appearances. In honor of the upcoming nuptials, she made me a card with information on Hyacinth’s Royal Doulton china (“with the hand-painted periwinkles”) along with a beautiful bowl in that pattern. No wonder Hyacinth is so proud.
She also included some of her blue-ribbon, devastatingly rich Lemon Squares – good enough to serve to William and Kate.
Now, if I can find a suitable hat, I’ll be all ready to watch the wedding this Friday morning.
Here’s the recipe for the Lemon Squares.
SHANNON'S BLUE RIBBON LEMON SQUARES
- 1 cup softened butter
- 2 cups all-purpose flour
- ½ cup confectioners’ sugar
- 4 eggs, slightly beaten
- 2 cups granulated sugar
- 6 T lemon juice
- ½ tsp baking powder plus 1 Tblsp. flour
- Additional confectioners’ sugar for sprinkling when baked
Preheat oven to 375 degrees F
Grease a 9x13x2 inch pan
Combine butter, 2 cups flour and confectioners’ sugar; blend well. Press into greased 9x13x2 pan. Bake @ 375 for 15 minutes. REDUCE HEAT TO 325 degrees F.
Combine eggs, sugar, lemon juice, baking powder and 1 Tblsp. flour in mixer bowl; blend well. Pour over crust. Bake @ 325 degrees F for 40-50 minutes or until firm and lightly browned. Sprinkle with additional confectioners’ sugar and allow to cool on a wire rack. Cut into squares.
Refrigerate leftovers. Delicious cold or at room temperature.