1. Melt butter. Stir in powdered sugar until smooth (may be like a thick paste).
2. Stir in lemon juice a bit at a time until glaze is of the desired consistency.

Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil to hang over pan edges. Spray foil lightly with vegetable oil spray.

For the crust:

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1/3 cup (1 1/3 ounces) confectioners sugar
• 3 tablespoons cornstarch
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter cut into 1/2-inch pieces and chilled
• 1 tablespoon whole milk

1. Process flour, sugar, cornstarch, lemon zest, baking powder and salt in food processor until combined. Add butter and milk and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, 16 to 20 minutes. Cool crust on wire rack for 15 minutes.

For the lemon topping:

• 3/4 cup (5 1/4 ounces) granulated sugar
• 1 large egg plus 1 large egg white lightly beaten
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
• 1 tablespoon confectioners sugar

1. Reduce oven temperature to 325 degrees. Whisk granulated sugar, egg, egg white, flour and salt together in bowl until smooth. Stir in lemon juice and zest until combined. Pour filling over cooled crust and bake until filling is set, 15 to 20 minutes. Cool completely in pan on wire rack, about 1 hour. Dust with confectioners’ sugar. Using foil overhang, lift lemon squares from pan and cut into 9 squares. Serve.

Makes 9 lemon squares

1. Sprinkle the gelatin over the water in a small bowl.  Set aside until the gelatin softens.
2. Separate the eggs whites into a bowl for whipping and the yolks into the top of a double boiler (not on the heat yet!).  Whisk ¾ cup sugar into the yolks.  Then whisk in the lemon juice and zest.
3. Put the yolk mixture over moderately bubbling water and cook, whisking continuously about 6 to 8 minutes, until it reaches 170ºF.  It should get foamy and thicken somewhat, nearly tripling in volume.
4. Remove the pan from the double boiler, add the softened gelatin, and stir until the gelatin has dissolved.  Pour into a 2- to 3-quart mixing bowl, and set over a larger bowl of ice water, whisking occasionally until the mixture becomes syrupy and cooler than room temperature (about 6 minutes).
5. Beat the eggs whites until foamy.  Gradually add the ½ cup sugar.  Whip until stiff, glossy peaks form.
6. Whisk the cooled lemon mixture until it is smooth.  Fold about 1 cup of the meringue into the lemon mixture.  Then fold in the remaining meringue.  Pour into cups or bowls.  Refrigerate at least 3 hours.
7. For garnishing, I liked using a small dollop of whip cream with a tiny wedge of lemon (or orange, or lime).

1. Work butter into flour and powdered sugar with a pastry blender, a fork, or a food processor. Press into the bottom of a 13x9x2 pan and slightly up the sides. Bake at 325F for 20 to 30 minutes until golden brown. Reduce the oven heat to 300F.

• 6 large eggs
• 3 cups sugar
• grated zest of 1 lemon
• 1 cup plus 2 tablespoons lemon juice
• 1/2 cup flour

1. Whisk together the eggs and sugar. Stir in the zest and lemon juice. Sift the flour over the mixture and then stir in. Pour over the baked crust.
2. Bake until set, about 35 minutes. Cool completely before cutting.

1. Mix brown sugar, shortening, egg and lemon peel. Stir in dry ingredients. Shape into 1 inch balls. Dip tops in granulated sugar. Sprinkle lightly with a drop or two of water and flatten slightly.
2. Bake 9-11 minutes at 350ºF.
3. Makes about 3 dozen.

1. On a sheet of waxed paper, stir together flour, baking powder and salt. In large bowl, with mixer at medium speed, beat butter, ½ cup sugar, and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6 inch long log. Wrap each log in waxed paper and refrigerate dough overnight.
2. Preheat oven to 350º. Keep remaining log refrigerated, cut 1 log into scant ¼ inch slices. Place slices, 1½ inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.