Lemon Mardi Gras Squares
Serves: 2 dozen bars
  • 1½ cups sifted flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 3 eggs, separated
  • 1 cup sifted confectioner's sugar
  • ½ cup butter
  • 1 cup granulated sugar
  • ⅓ cup lemon juice
  • 2 Tablespoons grated lemon rind (basically, the juice and rind of two medium lemons)
  • ½ cup plus ¼ cup pecans, chopped
  • For Frosting:
  • 2 Tablespoons butter
  • 1 cup sifted confectioner's sugar
  • 1 Tablespoon cream
  1. Sift together flour, salt and baking powder.
  2. Cream butter and granulated sugar. Add egg yolks, one at a time. Beat for one minute.
  3. Add lemon juice alternately with dry ingredients, beginning and ending with dry and blending thoroughly after each addition. Add lemon rind and ½ cup pecans.
  4. Beat the egg whites until soft mounds begin to form. Add in confectioner's sugar slowly, beating well after each addition. Continue beating until egg whites are stiff - straight peaks are formed when the beater is raised.
  5. Gently but thoroughly fold egg whites into lemon batter. Pour into well-greased and lightly floured 13x9 inch pan.
  6. Bake at 400 degrees for 20-27 minutes. While still warm, frost. Sprinkle with remaining pecans.
  7. Frosting:
  8. Cream butter and blend in confectioner's sugar alternately with cream. Beat until creamy.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2017/02/lemon-mardi-gras-squares-1953-a-vintage-recipe-test/