Sunday, July 13, 2014

Lindy's Lemon Bars

From Lindy Sparks Ruffin
Yields 24 bars

1 Cup butter, unsalted 
1/2 Cup sugar, powdered plus some for dusting
2 Cups flour, all-purpose 
4 Large egg, whole slightly beaten
2 Cups sugar, white 
4 tsp juice, lemon 
4 tsp flour, all-purpose 
2 tsp zest, lemon 
1 tsp baking powder 

Tools Needed:
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear

Preheat oven to 350 degrees.

Combine butter, powdered sugar and 1 cup flour; cut fine with pastry blender. Pour into 9x13-inch glass baking dish. Press in bottom until flat all over. 

Bake at 350 degrees for 15 minutes. Should not be brown. 

Mix eggs, sugar, juice, remaining flour, zest and baking powder and pour over baked crust. (While still hot).

Bake at 350 degrees for 25 to 30 minutes. Sprinkle with additional powdered sugar immediately and let cool completely before trying to cut into them or they will NOT set up.