Luscious Lemon Bars

Tomorrow I am going to bring my son some of these luscious lemon bars.

These have been a favorite in our house for many years and they have been popular at countless potluck luncheons, and dinners. They combine sugary sweetness with the tartness of lemon and offer a crumbly cookie crust with a smooth, almost gooey filling.

The recipe comes from an old cookbook of mine called Sunset's Easy Basics. I literally bought this book when I moved into my first apartment after I graduated from college -- and that was a long time ago!

INGREDIENTS

Shortbread Crust

Shortbread crust ready to go in the oven

1 cup (1/2 lb.) butter, softened
1/2 cup sifted powdered sugar
2 cups all-purpose flour


Lemon Topping

4 eggs, at room temperature
2 cups granulated sugar
1 teaspoon grated lemon peel
6 tablespoons lemon juice
1/3 cup all-purpose flour
1 teaspoon baking powder

METHOD

Preheat oven to 350 degrees.

Prepare Shortbread: Cream butter and sugar until light and fluffy. Stir in flour and blend well. With your hands, gather up dough and press it evenly over the bottom of a 9 x 13 pan. Bake for 20 minutes.

While the shortbread bakes, prepare Lemon Topping: Beat eggs until light and frothy. Gradually add the two cups of sugar,beating until thick. Add lemon peel, lemon juice, flour and baking powder; beat until blended.

Pour topping over hot baked crust, and return pan to oven and bake for 15 to 20 minutes or until pale golden. Remove from oven; sprinkle evenly with 3 tablespoons powdered sugar; let cool in pan.








When cool cut into small squares and enjoy!