Lemon bars became a fixture of American bake sales and church potlucks in the 1960s — a buttery pressed crust baked until just set, then a bright, egg-rich lemon filling poured over and baked again until firm. Mary Ringlein’s version uses a full 5 tablespoons of lemon juice for real tartness, and a dusting of powdered sugar is the finishing touch. Cut into small squares; they’re rich.
Ingredients
— Crust —
2 c flour
1 c oleo (margarine) or butter, softened
½ c powdered sugar
— Filling —
4 eggs
2 c sugar
4 Tbsp flour
5 Tbsp lemon juice
— Finish —
Powdered sugar, for dusting
Instructions
Preheat oven to 350°F.
Make the crust: Combine the flour, oleo, and powdered sugar. Mix like pie crust dough until crumbly and cohesive.
Press the crust mixture evenly into an ungreased 9×13-inch pan.
Bake the crust at 350°F for 20 minutes, until lightly set.
Make the filling: Beat the eggs well. Add the sugar, flour, and lemon juice and mix until smooth.
Pour the filling over the hot baked crust.
Return to the oven and bake for 30 minutes more at 350°F, until the filling is set and lightly golden.
Remove from oven and cool completely.
Dust generously with powdered sugar.
Cut into 1-inch squares. Store covered at room temperature or refrigerate.
