Crust:
2 c. flour
1/2 c. powdered sugar
2 sticks butter, melted
Filling:
4 eggs
4 T. flour
2 c. sugar
pinch of salt
4 T. lemon juice
grated lemon rind to taste
Crust:
Cream together flour, sugar and butter. Grease sides
of a 13 x 9-inch pan and press dough into pan, spreading
higher on sides to hold filling. Bake 15 – 20 minutes at
350° till golden.
Filling:
Beat eggs slightly, then add sugar and salt. Blend
in lemon juice and lemon rind. Add flour and stir well.
Pour filling over baked crust and bake for 30 minutes. Sift
powdered sugar over while hot. Cool and cut into squares.
2 c. flour
1/2 c. powdered sugar
2 sticks butter, melted
Filling:
4 eggs
4 T. flour
2 c. sugar
pinch of salt
4 T. lemon juice
grated lemon rind to taste
Crust:
Cream together flour, sugar and butter. Grease sides
of a 13 x 9-inch pan and press dough into pan, spreading
higher on sides to hold filling. Bake 15 – 20 minutes at
350° till golden.
Filling:
Beat eggs slightly, then add sugar and salt. Blend
in lemon juice and lemon rind. Add flour and stir well.
Pour filling over baked crust and bake for 30 minutes. Sift
powdered sugar over while hot. Cool and cut into squares.
