Buttery Lemon Olive Oil Squares


  • •1 cup butter ((1/2 lbs.) at room temperature
  • 1/2 cup powdered sugar
  • •2 tablespoons powdered sugar (for garnish)
  • •2 1/3 cups all-purpose flour
  • •2 cups granulated sugar
  • •1 teaspoon baking powder
  • •4 tablespoons Lemon Olive Oil
  • •4 Large eggs


Preheat oven to 350 degrees F.  In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.  Press dough evenly into a buttered and floured baking pan (9×13 inch). bake until golden, about 20 minutes.  Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar with remaining 1/3 cup flour, baking powder, Lemon EVOO, and eggs to blend. Pour onto hot crust.  Bake until lemon mixture is no longer runny in the center (cut to test), about 35-40 minutes. Remove from oven and dust with remaining 2 tbsp. powdered sugar.  Let cool completely in pan, then cut into 24 bars