Buttery Lemon Bars
2 sticks (1/2 lb) butter, softened
2 cups flour
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
4 tbsp flour
1/4 cup lemon juice
1 tbsp finely grated lemon peel
1/8 tsp lemon extract
sifted confectioners' sugar
Preheat oven to 325 degrees F. Blend together butter, 2 cups flour, and 1/2 cup confectioners' sugar. Pat the mixture into an ungreased 13" x 9" pan. Bake for 18 to 20 minutes until lightly golden.
For the filling, blend together eggs, sugar, 4 tbsp flour, lemon juice, lemon peel, and lemon extract. Pour lemon mixture over first layer, return to oven, and bake at 325 degrees for an additional 20 minutes or until the lemon mixture no longer jiggles when the pan is shaken. After removing from oven, loosen around the edges, cut into bars, and sift confectioners' sugar over the top while warm.
Gerry says that he usually cuts it into 2 and 1/2" squares, but you can cut whatever size works best for your entertaining needs.
Baking with Gerry featured a delicious lemon-blueberry cheesecake last summer, which I should find and post if I haven't already...