Lemon Bars

Back in the early 70's, I bought my first paperback copy of The Betty Crocker Cookbook.   I do recall finding it in a bookstore in North Miami Shores where I was living at the time.   I brought the book home and to this day, I still have the tattered pages on my cookbook shelf.    About six years ago...I was fortunate to find a First Edition of Betty Crocker's Picture Cookbook, circa 1950.  It is in a fragile state, so I don't use it on a regular basis.  But, it makes for great entertaining reading...my we have come a long ways in the culinary world. 

While reading the book one night...about 11 in the evening, I came across the Lemon Bar Recipe.  I know that this has been done over and over...but sometimes, the old stand-bys are the best.    Here is is...and like most people who enjoy cooking and baking, I know you will have all these ingredients in the pantry right now!  Enjoy as I have over the years.    I have added another ingredient to this recipe...Penzey's Lemon Peel along with the 2 tablespoons of lemon Juice.  If you have parchment paper, cut a square to fit the bottom of your baking dish.    After cooling in the pan for 10 minutes, I like to remove baked good, flip over and discard the parchment paper.   Return to upright and dust with confectioner's sugar, is desired. 

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Lemon Bars

1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2  eggs
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon lemon juice

Preheat oven to 350F.  Mix thoroughly flour, butter and powdered sugar.   Press in ungreased 8x8x2 pan building up a 1/2 inch edge. Bake for 20 minutes.


Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust and continue baking for 25 minutes longer or just until no imprint remains when touched lightly in center.  Cool and cut into squares. Dust with Powdered Sugar, if desired.

Notes:  Betty Crocker

Yield: 16 bars


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