INGREDIENTS
1/2 glass and 2 tablespoons all-purpose flour
1/4 glass and 1 teaspoon confectioners' sugar
1/4 container and 1 tablespoon butter or margarine, diminished
1-1/4 eggs
1/2 container and 2 tablespoons white sugar
1 tablespoon and 3/4 teaspoon all-purpose flour
1 tablespoon and 2 teaspoons lemon juice
2 tablespoons and 3/4 teaspoon confectioners' sugar for decorating
1/2 glass and 2 tablespoons all-purpose flour
1/4 glass and 1 teaspoon confectioners' sugar
1/4 container and 1 tablespoon butter or margarine, diminished
1-1/4 eggs
1/2 container and 2 tablespoons white sugar
1 tablespoon and 3/4 teaspoon all-purpose flour
1 tablespoon and 2 teaspoons lemon juice
2 tablespoons and 3/4 teaspoon confectioners' sugar for decorating
FOR MAKING THE LEMON BARS
Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13 inch baking dish.
Consolidate the flour, 2/3 measure confectioners' sugar, and butter. Pat mixture into prepared container.
Bake for 20 minutes in the preheated oven, until somewhat brilliant. While the covering is baking, whisk together eggs, white sugar, flour, and lemon juice until foamy. Spill this lemon mixture over the hot outside.
Come back to the preheated oven for an extra 20 to 25 minutes, or until light brilliant brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13 inch baking dish.
Consolidate the flour, 2/3 measure confectioners' sugar, and butter. Pat mixture into prepared container.
Bake for 20 minutes in the preheated oven, until somewhat brilliant. While the covering is baking, whisk together eggs, white sugar, flour, and lemon juice until foamy. Spill this lemon mixture over the hot outside.
Come back to the preheated oven for an extra 20 to 25 minutes, or until light brilliant brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
