Lemon Bars

This recipe is one of my all-time favorite dessert recipes, and my oldest son was home this past week between college apartments and anything lemony is his favorite as well. My mother-in-law brought me a bottle of Italian Volcano Lemon Juice I wanted to try, so I decided to make a batch of these sweet and tangy, soft and flaky treats. I have had this recipe for going on 25 years, and it never fails. I think I got it from a caterer I used to use in my "professional life" -- she used to put them in her boxed lunches and they were such a treat! The crust is buttery, sweet and flaky, and the filling is soft and tangy -- such a great combination.

(By the way -- the lemon juice is fabulous. I don't usually use bottle juice, preferring the taste of fresh lemons, but this juice is so good I may never juice another lemon! My mother-in-law bought it at Costo, but our local Kroger has it as well.)

Lemon Bars
makes 24

printer version

1 cup butter, or margarine
½ cup powdered sugar
4 beaten eggs
2 cups sugar
⅓ cup lemon juice
½ t. lemon extract
¼ cup flour
½ t. baking powder

Preheat oven to 350 degrees F.
Mix 2 cups flour, butter and powdered sugar and spread into 13 x 9 pan.

Bake for 20 to 25 minutes.

While crust is baking, mix eggs, sugar, lemon juice, extract, 1/4 c. flour and baking powder. When crust time is up, remove from oven and carefully pour the filling over the hot crust. Place back in the oven and bake for 25 minutes.

Remove from oven and cool completely. Cut and dust tops with extra powdered sugar, if desired.

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