1/2 cup soft butter or margarineBaker's notes: If you wait a few minutes before sprinkling the sugar on top, then it will stick, but the temperature of the bars will not cause the powdered sugar to "melt" into it. If you wait to cut the bars until the following day, that is best. Additionally, this dessert does tend to taste best the following day, as the lemon flavor stands out more. Wait to cover until completely cooled. If you double the recipe, baking for 20 and 25 minutes (respectively) will typically cook the dessert fully (varies by oven).
1/4 cup powdered sugar
1 cup flour
1 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
Grated rind of 1/2 lemon
Cream butter and powdered sugar; add flour. Spread in 8x8-inch pan and bake at 325 degrees for 15 to 20 minutes. While crust is baking prepare next layer: Beat eggs slightly; add sugar, flour, lemon juice, and rind. Mix well and pour over hot crust. Bake for an additional 18 to 25 minutes at 325 degrees. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into finger cookies. Good served with vanilla ice cream.
Note: This recipe may be doubled and baked in a 9x13-inch pan.
Total time start to finish: 1 hr
Source of recipe: Lion House Classics