Lemon Bars No. 2
A not-too-tart lemon topping over a sweet crust.
Yield
16 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ½ | cup |
powdered sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
well beaten |
|
| 2 | cups |
sugar
|
|
| 5 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
lemon zest
grated |
|
| 1 | x |
powdered sugar
confectioners sugar, topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 118 | ml |
powdered sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
well beaten |
|
| 473 | ml |
sugar
|
|
| 75 | ml |
lemon juice
|
|
| 3E+1 | ml |
lemon zest
grated |
|
| 1 | x |
powdered sugar
confectioners sugar, topping |
*
|
Directions
Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt.
Press mixture down in a flat buttered cookie pan.
Bake at 300 for 20 minutes.
While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust.
Raise temperature to 350 and bake for an additional 15 to 20 minutes at 350.
Remove from oven and let cool.
When cooled, sprinkle with additional confectioners sugar.
Cut into rectangles.
