Recipe - Lemon Meltaway Bars

CRUST
2 Cups all purpose flour
One half Cup confectioners' sugar
1 pn Salt
1 cup (2 sticks) butter or
margarine (room
temperature)

FILLING
2 cup Granulated sugar
4 tablespoon Allpurpose flour
2/3 cup Lemon juice (34 lemons)
1 One half teaspoon Grated lemon zest
4 Eggs
Confectioners' sugar for
decoration on top

Use 9 x13 pan (greased, lined with parchment paper, greased again), 350
deg oven.

Crust: In the bowl of a food processor, combine flour, confectioners sugar
and salt, pulse a few seconds. Add butter and process until consistency of
meal. Press into a 9 x 13 pan that has been greased, lined with parchment
paper and greased again, (sides of the pan should be dusted with flour).
Bake in a 350o f oven for 20 minutes. Remove from oven.

FILLING: In the bowl of an electric mixer beat eggs well, add granulated
sugar and continue beating. Add lemon juice and lemon zest, beat again.
Finally add allpurpose flour and combine very well. Pour over crust and
return to oven and bake for 1520 minutes. Cool. Cut into small squares.
Sprinkle with confectioners' sugar.

hint: allow lemons to sit in boiling water for five minutes or microwave
for thirty seconds. This helps the lemon to produce more juice.

Posted to JEWISHFOOD digest V96 #68

Date: Thu, 31 Oct 1996 18:55:12 0500

From: swass@global2000.net (Barbara & Steve Wasser)