This recipe came from AllRecipes.com via Family magazine. It was a BIG hit when Cheryl made them for our church small group.
- 2 1/3 cups flour
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 2/3 cup lemon juice
- Powdered sugar, for garnish
1. Preheat oven to 350 F.
2. Beat together 2 cups flour, the softened butter, and 1/2 cup white sugar in a bowl with an electric mixer. Press mixture into bottom of an ungreased 9x13-inch pan. Bake until firm and golden, 15 to 20 minutes.
3. Whisk together remaining 1 1/2 cups sugar and 1/2 cup flour in a bowl. Whisk in eggs and lemon juice. Pour mixture into baked crust.
4. Bake until filling is set around edges and center is soft, about 25 minutes. Let cool completely in pan, about 1 hour; it will firm up as it cools. Dust with powdered sugar and cut into 24 pieces.
(Bars keep up to 3 days, chilled, in an airtight container.)
