Lemon bars #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| ½ | cup | Confectioners sugar |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| 4 | Eggs, well beaten | |
| 2 | cups | Granulated sugar |
| 5 | tablespoons | Lemon juice |
| 2 | tablespoons | Grated lemon rind |
| Confectioners sugar, topping | ||
Directions
A not-too-tart lemon topping over a sweet crust.
Preheat oven to 300ø.
In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300ø for 20 minutes.
While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350ø and bake for an additional 15-20 minutes at 350ø.
Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles.
Yield: 24. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN
Randy Shearer