Lemon Bars (Teresa H)

Lemon Bars

Crust:

3 cups AP Flour

3/4 cup powdered Sugar

1 1/2 cups Margarine

---Mix well then pat into a 10x15 inch sheet-cake pan.

---Bake at 350*F for 12 minutes.

Filling:

Whisk together:

5 Eggs

3 cups granulated Sugar

9 Tablespoons Lemon Juice

2 Teaspoons grated Lemon Zest

6 Tablespoons AP Flour

1 1/2 Teaspoons baking powder

---Pour on top of baked crust and return to oven (I pour it while pan is still in the oven)

and bake 20 minutes longer or until topping is set.

---Remove from oven, dust with powdered sugar. When cool, dust with powdered sugar again.

---Cool and cut into squares.

Lemon Bars from the Lion House cookbook (Robin B.)

1/2 cup butter or margarine, softened
1/4 cup plus a few Tbsp. powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.