Lemon Bars

Lion House Cookbook, Merrill Atwood

1/2 cup soft butter or margarine

1/4 cup powdered sugar

1 cup flour

Cream butter and sugar; add flour. Spread in a 8x8 pan and bake at 325 degrees F. for 15 to 20 minutes. While crust is baking, prepare the next layer:

2 eggs

1 cup sugar

2 tablespoons flour

2 tablespoons lemon juice

Grated rind of 1/2 lemon

Beat eggs slightly and add sugar, flour, lemon juice and rind. Mix well and pour over hot crust after it comes from oven. Now bake for 15 to 20 minutes at 325 degrees F. Remove from oven and sprinkle with sifted powdered sugar.  Cool slightly before cutting into finger cookies. This recipe, when doubled, fits just right into a jelly roll pan 10x15-inch.  Good served with vanilla ice cream.