TANGY LEMON BARS

This recipe is from an old church cookbook.

Crust:
2 cups all-purpose flour
3/4 cup butter
3/4 cup sugar

Glaze:
1 cup powdered sugar
1 tbsp softened butter
1 1/2 tbsp lemon juice
1/2 tsp vanilla

Filling:
4 eggs
2 cups sugar
2 tsp grated lemon peel
1/8 tsp salt
1/4 cup lemon juice
1/4 cup flour
1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.
 

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