Lemon Squares

Crust:
½ cup light brown sugar, firmly packed
½ cup butter or margarine
1 cup all-purpose flour
1 teaspoon grated lemon rind/zest

Topping:
1 cup plus 1 Tablespoon granulated sugar
½ cup lemon juice
½ cup water
2 tablespoon cornstarch
2 large eggs
1 ½ teaspoon lemon rind/zest

Preheat oven to 350°F. Spray pan with vegetable pan spray.

Crust: Place brown sugar and butter in large mixing bowl, beat until light and fluffy. Mix in flour and lemon zest until well mixed. Mixture should be crumbly. Pat crust into pan. Bake 10 minutes or until light golden brown.

Topping: Add 1 cup sugar, lemon juice, water and cornstarch to saucepan or microwave safe bowl and mix. Heat mixture to boiling over medium heat or in microwave on HIGH power. Stir constantly on range top or occasionally in microwave 1 to 2 minutes or until clear and thickened. Remove from heat.

Add remaining 1 tablespoon sugar and eggs to mixing bowl, beat with wire whisk until thick and lemon colored. Slowly beat slightly cooled lemon mixture into egg mixture until well mixed. Pour topping onto prepared crust; bake 20 minutes or until topping is firm and light brown around edges.

Cool in pan on wire rack. If desired, thin buttercream or canned vanilla icing with a small amount of lemon juice, drizzle with spoon or pipe from cut bag on topping. Sprinkle with grated lemon zest. Refrigerate before cutting into bars.