Tangy Lemon Bars

TANGY LEMON BARS



INGREDIENTS:

2 CUPS SIFTED FLOUR
1/2 CUP CONFECTIONERS SUGAR
1/4 TSP. SALT
1 CUP BUTTER, CHILLED
4 EGGS
2 CUPS GRANULATED SUGAR
1/3 CUP FRESH LEMON JUICE
1 1/2 TSP. GRATED LEMON RIND
1/4 CUP FLOUR
1 TSP. BAKING POWDER
CONFECTIONERS SUGAR FOR DUSTING


DIRECTIONS:

IN A MEDIUM-LARGE MIXING BOWL , SIFTG TOGETHER 2 CUPS FLOUR,1/2 CUP CONFECTIONERS SUGAR, AND THE SALT. WITH A PASTRY BLENDER OR TWO KNIVES CUT BUTTER INTO THE FLOUR MIXTURE UNTIL THE MIXTURE CLINGS TOGETHER AND RESEMBLES COARSE MEAL. PRESS MIXTURE EVENLY INTO A 9 X 13 X 2 INCH PAN AND BAKE IN PREHEATED 350 DEG. OVEN FOR 20 MINUTES OR UNTIL LIGHTLY BROWNED. COOL FOR 10-15 MINUTES.

IN A LARGE BOWL BEAT THE EGGS UNTIL BLENDED AND SLOWLY ADD THE GRANULATED SUGAR, BEATING. BLEND THE LEMON JUICE AND RIND INTOP EGG MIXTURE. SIFT TOGETHER 1/4 CUP FLOUR AND THE BAKINGV POWDERINTO EGG MIXTURE AND BLEND. SPREAD MIXTURE EVENLY OVER BAKED , COOLED CRUST AND RETURN TO OVEN FOR 25 MINUTES. COOL IN THE PAN ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR, AND CUT IN SQUARES.

NOTE: BARS WILL KEEP IN AN AIR-TIGHT TIN ABOUT 4 DAYS OR REFRIGERATED ABOUT 1 1/2 WEEKS.