Lemon meltaway bars

Yield: 1 Servings

Measure Ingredient
2 Cups all purpose flour
½ Cup confectioners' sugar
1 pinch Salt
1 cup (2 sticks) butter or margarine (room temperature)
2 cups Granulated sugar
4 tablespoons All-purpose flour
⅔ cup Lemon juice (3-4 lemons)
1½ teaspoon Grated lemon zest
4 Eggs
Confectioners' sugar for decoration on top

CRUST

FILLING

Use 9 x13 pan (greased, lined with parchment paper, greased again), 350 deg oven.

Crust: In the bowl of a food processor, combine flour, confectioners sugar and salt, pulse a few seconds. Add butter and process until consistency of meal. Press into a 9 x 13 pan that has been greased, lined with parchment paper and greased again, (sides of the pan should be dusted with flour).

Bake in a 350o f oven for 20 minutes. Remove from oven.

FILLING: In the bowl of an electric mixer beat eggs well, add granulated sugar and continue beating. Add lemon juice and lemon zest, beat again.

Finally add all-purpose flour and combine very well. Pour over crust and return to oven and bake for 15-20 minutes. Cool. Cut into small squares.

Sprinkle with confectioners' sugar.

hint: allow lemons to sit in boiling water for five minutes or microwave for thirty seconds. This helps the lemon to produce more juice.

Posted to JEWISH-FOOD digest V96 #68 Date: Thu, 31 Oct 1996 18:55:12 -0500 From: swass@... (Barbara & Steve Wasser)

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