Lemon Bars

These luscious bars will remind you of lemon meringue pie -- minus the meringue topping, and with a cookie crust instead of pie pastry.

Author:Inspired by Sunset Cookies, pg 20


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


  1. 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.
  2. 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.
  3. 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.