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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 27, 2009

Lemon Bars

Serves: 25


  Download this recipe.

1 cup all-purpose flour
1/2 cup butter or stick margarine, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peels, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
Powdered sugar

1. Heat oven to 350°.

2. Mix flour, butter and 1/4 cup powdered sugar. Press in ungreased square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, building up 1/2-inch edges.

3. Bake crust 20 minutes; remove from oven.

4. Beat remaining ingredients except powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.

5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool in pan on wire rack. Dust with powdered sugar. For bars, cut into 5 rows by 5 rows.

*Self-rising flour can be used.
**Do not use vegetable oil spreads.

Lemon-Coconut Bars: Stir 1/2 cup flaked coconut into egg mixture in step 4.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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