Tangy Lemon Bars

Tangy Lemon Bars

Crust:

  • 2 cups flour
  • 1 cup butter (2 sticks)
  • Two-thirds cup powdered sugar

Crumble together with your hands and press in the bottom of a 9” x 13” cake pan. Bake in a 350° oven for 14 minutes.

Filling:

  • 4 eggs
  • 2 cups white sugar
  • 2 tsp. grated lemon peel
  • One-fourth cup lemon juice
  • One-fourth cup four
  • 1 tsp. baking powder

Beat together and pour over baked crust. Bake another 25 minutes.

Glaze:

  • 1 cup powdered sugar
  • 1 T. butter, melted
  • 2 T. lemon juice
  • One-half tsp. vanilla

Stir together and add drops of water if it is too thick to drizzle over the bars. Refrigerate.

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