The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Lemon Bars

Contributed by Betty O’Neill.

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Ingredients

  • Crust: 2 cups flour
  • ½ cup powdered sugar
  • 2 sticks butter or margarine
  • Filling: 4 eggs
  • 2 cups granulated sugar
  • 6 tablespoons lemon juice concentrate
  • ¼ cup flour
  • ½ teaspoon baking powder
  • Powdered sugar for topping

Directions

  1. Preheat oven to 350°F.
  2. Sift crust flour and powdered sugar together; cut in butter with a fork.
  3. Press into the bottom and halfway up the sides of a 9-by-13-inch pan. Bake 20–25 minutes.
  4. Beat eggs slightly, then add sugar and lemon juice. Fold in flour and baking powder.
  5. Pour filling over hot crust and bake another 20–25 minutes until firm.
  6. Sprinkle with powdered sugar, cool and cut into squares.

Kitchen and Family Notes

Ingredient called lemon juice concentrate in the original.

Archival recipe preserved from the original source; no new kitchen test claimed.

Original Source

Submitted by Betty O’Neill, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 24. From Mother's cookbook collection.