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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Buttery Lemon Bars Recipe

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This recipe for Buttery Lemon Bars is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c butter softened
1/2 c powdered sugar
2 1/3 c all purpose flour
4 eggs
2 c granulated sugar
1 t grated lemon peel
6 T lemon juice
1 t baking powder
powdered sugar for on top
Directions:
Directions:
Preheat oven to 350 F
In large bowl of electric mixer, beat butter and 1/2 c powdered sugar until creamy; beat in 2 c of flour, blending thoroughly. Spread mixture evenly over bottom of a well-greased 13 x 9 inch pan. Bake at 350 F for 20 minutes.

Meanwhile, in small bowl of mixer beat eggs until light. gradually add granulated sugar, beating until mixture is thick and lemon-colored. Add lemon peel, lemon juice, remaining 1/3 c flour and baking powder; beat until smooth and well combined.

Pour lemon mixture over baked crust and return to oven. Bake 15 to 20 minutes or until topping is pale golden. Place on a rack to cool. While still warm sift powdered sugar lightly over top.
To serve cut into bars about 21/4 by 21/2 inches Store (that is a laugh) airtight.
makes about 20
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The description of this cookie says "These luscious bars will remind you of lemon meringue pie minus the meringue topping and with a cookie crust instead of pie pastry" Original recipe from Sunset magazine in the late 70s

 

 

 

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