Recipe - Lemon Bars (Hanneman)

PASTRY DOUGH
1 cup Butter; at room temperature
One half cup Powdered sugar
2 cup Allpurpose flour

PUDDING MIX
4 lg Eggs
2 cup Granulated sugar
1 pn Salt; a few grains
5 teaspoon Grated lemon rind; fresh
6 tablespoon Fresh lemon juice
One fourth cup Allpurpose flour

GARNISH
2 tablespoon Powdered sugar; (2 to 4)

Butter and flour a 13x9x2 inch cake pan. In large bowl, beat butter until
creamy. Beat in One half cup confectioners sugar then work in the flour to make
a smooth dough. Press dough in pan. BAKE 350F for 15 minutes (more or less)
until top is light brown.

Beat eggs, add sugar and salt, lemon peel and juice and the remaining
flour. Pour into the baked crust. Bake at 350F for about 30 minutes, until
egg mixture is set and has a thin slightly brown crust. Remove from oven
and run knife around edge. Sift 2 Tbs of powdered sugar over top. Let cool
before cutting into 24 bars.

Soc. Department's favorite.

TIP: If you substitute saltfree butter, increase salt to 'a dash' or just
let the bars bake a little longer. Use fresh lemon juice; you need the
pectin in fresh.

diary: "It got so that I couldn't arrive at a pot luck without this in
hand. Dorothy (my mominlaw) liked this one. It was her recipe; but I see
that she crossed off her name on the recipe card and wrote in mine. I guess
she passed it on."Pat

Recipe by: Dorothy; Pat in the Jones Family Reunion Cookbook (1993) Recipe
by "Pillsbury Kitchens' Family Cookbook" 1979 edition
Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 17,
1998