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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 48 |
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The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts. Ingredients:
3/4 cup butter, softened |
2/3 cup confectioners' sugar |
1-1/2 cups plus 3 tablespoons king arthur unbleached all-purpose flour, divided |
3 eggs, lightly beaten |
1-1/2 cups sugar |
1/4 cup lemon juice |
additional confectioners' sugar |
Directions:
1. Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown.
2. Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust.
3. Bake 20-25 minutes longer or until topping is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers. Yield: 4 dozen.
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