HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![Lemony Bars all plated up.](https://geauxaskalice.com/wp-content/uploads/2012/12/Lemon-Squares.jpg)
ALICE’S LEMONY BARS
ALICE’S LEMONY BARS | Print |
Recipe type: Crust
Recipe By: Alice Morrow
Ingredients
- 1 c. melted butter
- ½ c. powdered sugar
- 2 c. all-purpose flour
- ¼ t. salt
Instructions
- Blend all ingredients in a medium bowl. Mix well.
- Press into 13x9” baking dish that is sprayed with PAM.
- Bake for 20 minutes at 325. It should be light golden brown.
Notes
*****Yes, you can freeze them. For a change, try using graham cracker crust. Just substitute for the flour in the crust. You can also use fresh limes for a different slant on these yummy bars/squares.
ALICE’S LEMONY BARS | Print |
Recipe type: Filling
Recipe By: Alice Morrow
Ingredients
- 4 eggs, slightly beaten
- 2 c. sugar
- 4 T. flour
- ¼ c. fresh lemon juice
- Zest of 1 lemon
- Additional powdered sugar for garnish
Instructions
- Mix all ingredients except powdered sugar.
- Pour over hot crust.
- Bake for 25 more minutes. Do no overbake.
- Let cool.
- With a hand sifter, pour powdered sugar into it and tap over the pan of cooled lemon bars.
- Cut into squares. Keep refrigerated.