Lemon Love Notes

This recipe can be doubled in a 9" x 13" pan.  I sometime use the lesser amount of sugar, but the bars set up better with the full one cup.  Yummy any way you slice them.

Crust:

1/2 Cup Unsalted Butter, softened

1 Cup Unbleached Flour

1/4-Cup confectioner's Sugar

1 Tsp. Vanilla

1 pinch salt

Filling:

¾-1 Cup Sugar

2 Tbsp. Unbleached Flour

1/2 Tsp. Baking Powder

2 Eggs, beaten

3 Tbsp. Lemon Juice

1 Tsp. Lemon Peel, grated

Preheat oven to 350 degrees F.

For Crust:  Cream butter and confectioner's sugar together until light.  Mix in flour and vanilla.  Pat mixture into 8" square pan with your fingertips.  Bake unfilled crust for 15-20 minutes and cool on rack.

For Filling:  Combine sugar, flour, and baking powder.  Add liquid ingredients and mix well.  Pour into pre-baked pie shell and bake for 20-25 minutes.

Cool on rack and cut into squares.  Sift more confectioners' sugar over top.

Cut in squares and store between sheets of waxed paper in a tin box.

Cool on rack and cut into squares.  Sift more confectioners' sugar over top.

Cut in squares and store between sheets of waxed paper in a tin box.

This recipe makes 16 bars.


Love lemons?  Check out the cookbooks.