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Kathryn’s Lemon Squares

Dear Claire and Eden,  Back in the 80’s your dad and I played cards every weekend with our friends Kathryn and Ryan Ennis, and we cooked.  We all got married about the same time and before that, Ryan was one of your dad’s roommates. Card night started when we were all single. Many a new recipe was developed during those evenings, and this is one of them. Kathryn’s lemon squares will always be a favorite. You know I love all things lemon. I modified Kathryn’s recipe a bit because I like a slightly tart filling.  Sometimes I add  tablespoon of finely ground Earl Grey tea to the dough of the crust or 2 tablespoons finely chopped pecans.  Method : Preheat oven to 350 degrees. Position the rack in the center of the oven. Line an 8 or 9 inch-square baking pan with aluminum foil or parchment paper leaving overhang on all sides.  For the Crust: 1 1/4 cups all purpose flour 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 12 pieces 1/2 cup powdered sugar 1/2 teaspoon salt In a food

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