Lemon Bars

These have become famous! This is the “Lion House Dessert’s” Lemon Squares recipe just barely modified.




Crust
½ cup butter softened
½ cup (slightly over - don’t level it off) powdered sugar
1 cup flour

Preheat oven to 325° F. In a large bowl, cream butter and powdered sugar (a hand mixer works great); add 1 cup flour. Spread in an 8x8-inch pan and bake for 15 to 20 minutes (when you see the edges barley start to turn that nice golden brown color, take it out of the oven! While crust is baking, prepare the filling.


Filling
2 eggs
1 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
(The recipe calls for a grated rind of ½ lemon, but I have never done it)

In a medium bowl, beat eggs slightly and add sugar, 2 tablespoons flour, lemon juice (and lemon rind if desired). Mix well and pour over hot crust immediately after removing from oven (if you don’t they won’t turn out right). Put right back in the oven for another 15-20 minutes. Remove from oven (again watch for the golden brown on the top and edges of the “crust” of the filling) and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. ***You can serve with vanilla ice cream if you like. Makes 16.