LEMON BARS

 

cookies

 

 

CRUST

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2sticks) butter or margarine, softened

FILLING

1 can (14 ounces) sweetend condensed milk

4 large eggs

2/3 cup lemon juice

1 tbsp all-purpose flour

1 tbsp baking powder

1/4 tsp salt

4 drops yellow food coloring (optional)

1 tbsp grated lemon peel

Sifted powdered sugar (optional)

PREHEAT oven to 350 °F.

For Crust

Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13×9-inch baking pan.

BAKE for 20 minutes

FOR FILLING

Beat sweetened condensed milk and eggs in a large mixing bowl until fluffy. Beat in lemon juice,flour,baking powder,salt and food coloring just until blended. Fold in lemon peel; pour over crust.

BAKE for 20 minutes to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.

Makes about 4 dozen bars

 

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