I know there are many many variations on making Lemon Bars, and I’ve tried several of them, but this one I got from my friend, Ceil, and it’s my very favorite, so now it’s the only one I ever use.
I made a batch to take to Sunday dinner the other night, and they disappeared in such a hurry, I made another batch to take to supper last night. We all like these, mainly because they’re not too lemony, and they’re more buttery . . .
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, melted
Press in an ungreased 8″ x 8″ pan.
Bake at 350 degrees for 20 minutes.
2 tablespoons lemon juice
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat until light and fluffy, about 3 minutes. Pour over hot crust. Bake 25 minutes longer.
Cool completely. Dust the top with powdered sugar, cut into squares, and serve.
I’m posting a recipe for Macaroon Pie on my web site in the Prairie Moon Ranch Cookbook, so you can get that one over there a bit later . . .