This dessert is a delightful recipe from my mother’s file. I’ve been serving it for many years. The bars have a wonderful tangy flavor, and they’re always a hit. Their color and shape make them a nice addition to a platter of cookies.
—ETTA SOUCY MESA, AZ
PREP: 10 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 9 SERVINGS
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners’ sugar
FILLING
2 large eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional confectioners’ sugar
1. In a bowl, combine the flour, butter and confectioners’ sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.
2. For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.