In a recent post, I mentioned that baking during the holidays reminds me of my family traditions, and my Grandma’s wonderful recipes – many of which I compiled into a cookbook. I make these around Christmas time but they would be good at Easter or for a potluck – really anytime! Below is her recipe for Rich Lemon Bars. Her recipe is the perfect blend of sweet with a surprising burst of fresh lemon. Enjoy!
1 1/2 cups
1/2 cup powdered sugar
3/4 cup butter
Combine 1 1/2 cups flour and powdered sugar. Cut in margarine until crumbly. Press into bottom of lightly greased 8 x 8-inch baking pan (I use the bottom of a glass or measuring cup to pat it down). Bake for 15 minutes at 350 degrees. It won’t necessarily brown but it will be done. Remove from oven.
4 eggs, slightly beaten
1 1/2 cups granulated sugar
1 t. baking powder
1/2 cup lemon juice (fresh is best)
1 T. grated lemon rind
3 T. unsifted flour
Combine eggs, sugar, baking powder, lemon juice and flour. Mix well. Pour over baked crust. Return to oven and bake for 20-25 minutes at 350 degrees. Remove from oven when set and cool. Sprinkle top with powdered sugar before serving. Keeps for one week in refrigerator. Remember to re-sprinkle with powdered sugar before serving, as the powdered sugar tends to soak into the top. Recipe may be doubled for use with a 9 x 13-inch pan.