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2 cups Flour, sifted 1/2 cup Confectioners' Sugar 1/4 tsp Salt 1 Cup Butter, chilled 4 Eggs 2 cups Granulated Sugar 1/3 cup Lemon Juice, fresh 1-1/2 tsps Lemon Rind, grated 1/4 cup Flour 1 tsp Baking Powder Confectioners' Sugar for dusting Instructions In a medium-large bowl sift together flour, confectioners' sugar, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until mixture clings together and resembles coarse meal. Press mixture evenly into a 9" x 13" x 2" pan and bake in a preheated 350 F oven for 20 minutes or until lightly browned. Cool 10 - 15 minutes. In a large bowl beat the eggs until blended and slowly add the granulated sugar, beating. Blend the lemon juice and rind into the egg mixture. Sift together flour and the baking powder into the egg mixture and blend. Spread mixture evenly over baked, slightly cooled crust and return to 350 F oven for 25 minutes. Cool in the pan on a rack, sprinkle with confectioners' sugar, an cut into squares. Note: The bars keep in an airtight tin about 4 days or refrigerated about 1-1/2 weeks. Makes about 4 dozen lemon bars. |
