Lemon Squares Recipe
1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
1 ½ cup white sugar
¼ cup all –purpose flour
2/3 cup lemon juice
2 tbs. lemon zest
- Preheat oven to 350°
- Cream together the butter, 2 c. flour, and ½ c sugar. Press into the bottom of a 9x13in pan, ungreased. Bake for 15-20min.
- Combine the remaining sugar and flour by whisking. Add in eggs, lemon juice, and zest. Pour filling over the crust after baking.
- Bake again for 20 min. Allow bars to cool before serving so they have time to firm up.
- Dust with powdered sugar once cool. Cut bars into squares. Enjoy.
Lemon Squares: A Study of Vitamin C
A major component of this lemon squares recipes is lemons. Today lemons are commonly used across various cultures in cooking, in dishes from lemon-garlic chicken to Peruvian ceviche. However, fresh fruits and vegetables have not always been so widely available as they are today, making this recipe a relatively recent innovation over the span of culinary history. A lack of these fresh foods presented itself in a debilitating condition known as scurvy, which plagued many sailors in the 15th century1. Those inflicted with scurvy experienced loose teeth, bleeding or swollen gums, slow healing wounds, and skin that easily bruised. Scurvy was also the main cause of death at sea since during this time, it was unknown but these sailors were experiencing a deficiency of vitamin C1. Various researchers attempted to pinpoint the underlying mechanism and cause of these symptoms but it wasn’t until Albert Szent-Györgyi’s discovery of absorbic acid, commonly known as vitamin C, that resulted in a fundamental step in our current understanding of modern nutrition.