Lemon bars (hanneman)

24 Servings

Ingredients

Quantity Ingredient
1 cup Butter; at room temperature
½ cup Powdered sugar
2 cups All-purpose flour
4 larges Eggs
2 cups Granulated sugar
1 pinch Salt; a few grains
5 teaspoons Grated lemon rind; fresh
6 tablespoons Fresh lemon juice
¼ cup All-purpose flour
2 tablespoons Powdered sugar; (2 to 4)

Directions

PASTRY DOUGH

PUDDING MIX

GARNISH

Butter and flour a 13x9x2 inch cake pan. In large bowl, beat butter until creamy. Beat in ½ cup confectioners sugar then work in the flour to make a smooth dough. Press dough in pan. BAKE 350F for 15 minutes (more or less) until top is light brown.

Beat eggs, add sugar and salt, lemon peel and juice and the remaining flour. Pour into the baked crust. Bake at 350F for about 30 minutes, until egg mixture is set and has a thin slightly brown crust. Remove from oven and run knife around edge. Sift 2 Tbs of powdered sugar over top. Let cool before cutting into 24 bars.

Soc. Department's favorite.

TIP: If you substitute salt-free butter, increase salt to 'a dash' or just let the bars bake a little longer. Use fresh lemon juice; you need the pectin in fresh.

diary: "It got so that I couldn't arrive at a pot luck without this in hand. Dorothy (my mom-in-law) liked this one. It was her recipe; but I see that she crossed off her name on the recipe card and wrote in mine. I guess she passed it on."-Pat

Recipe by: Dorothy; Pat in the Jones Family Reunion Cookbook (1993) Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 17, 1998

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