| Oven 350 F Yields 24 bars | |
| 1 3/4 cups flour 2/3 cup butter 1/2 cup powdered sugar 1/2 tsp salt | Soften the butter slightly in the microwave, but don’t let it melt. Mix everything together until crumbly with a pastry blender or fork. Line a 9×13 cake pan with parchment paper. Fold and crease the paper to fit the bottom, then cut the flaps so that the paper extends up the sides. Press the mixture flat into the bottom of the pan. Bake 12 minutes at 350 F. |
| 2 cups sugar 4 Tbsp flour 1 tsp baking powder ¼ tsp salt 4 eggs 1/3 cup lemon or lime juice 1 Tbsp of grated zest and pulp of lemon or lime | Beat together with a wire whisk until well blended. Pour into hot crust. Return to the oven and bake 18 minutes at 350 F. Cool in the pan for 10 minutes, then slide out with the parchment paper onto a wire rack to cool. Loosen the paper from the edges while still warm.  When completely cool, cut into ~2” squares. |
| ¼ cup powdered sugar | Pour the powdered sugar into a small strainer and sift evenly over the top. |
Aunt Lois’ Lemon Bars were a staple food in Ree Heights during the 60’s and 70’s; they probably still are!