Tangy Lemon Bars

Tangy Lemon Bars

Crust:

• 2 cups flour
• 1 cup butter (2 sticks)
• Two-thirds cup powdered sugar

Crumble together with your hands and press in the bottom of a 9” x 13” cake pan. Bake in a 350° oven for 14 minutes.

Filling:

• 4 eggs
• 2 cups white sugar
• 2 tsp. grated lemon peel
• One-fourth cup lemon juice
• One-fourth cup four
• 1 tsp. baking powder

Beat together and pour over baked crust. Bake another 25 minutes.

Glaze:

• 1 cup powdered sugar
• 1 T. butter, melted
• 2 T. lemon juice
• One-half tsp. vanilla

Stir together and add drops of water if it is too thick to drizzle over the bars. Refrigerate.