These luscious bars will remind you of lemon meringue pie -- minus the meringue topping, and with a cookie crust instead of pie pastry.
|1 cups ||butter or margarine (1/2 lb), softened|
|1/2 cups ||powdered sugar|
|2 1/3 cups ||unbleached flour|
|1 1/2 cups ||granulated sugar|
|1 tsp. ||lemon peel, grated|
|6 tbsp. ||lemon juice|
|1 tsp. ||baking powder|
| ||powdered sugar|
- In a large bowl of an electric mixer, beat butter and the 1/2 cup powdered sugar until creamy; beat in 2 cups of the flour, blending thoroughly. Spread mixture evenly over bottom of a well-greased cookie sheet (which has edges). Bake in a 350ºF (175ºC) oven for 15 minutes.
- Meanwhile, in small bowl of mixer, beat eggs until light. Gradually add granulated sugar, beating until mixture is thick and lemon-colored. Ad lemon peel, lemon juice, remaining 1/3 cup flour, and baking powder; beat until smooth and well combined.
- Pour lemon mixture over baked crust and return to oven; bake for 15 to 20 minutes or until topping is pale golden. Place on a rack to cool; while still warm, soft powdered sugar lightly over top. To serve, cut into bars about 2 1/4 by 2 1/2 inches. Store airtight.