Name: Lemon Meltaway Bars
Ingredients: 2 Cups all purpose flour; 1/2 Cup confectioners' sugar; 1 pn Salt; 1 c (2 sticks) butter or margarine (room temperature); 2 c Granulated sugar; 4 tb All-purpose flour; 2/3 c Lemon juice (3-4 lemons); 1 1/2 ts Grated lemon zest; 4 Eggs; Confectioners' sugar for decoration on top

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

2		Cups all purpose flour
1/2		Cup confectioners' sugar
1	pn	Salt
1	c	(2 sticks) butter or margarine (room temperature)
2	c	Granulated sugar
4	tb	All-purpose flour
2/3	c	Lemon juice (3-4 lemons)
1 1/2	ts	Grated lemon zest
4		Eggs
		Confectioners' sugar for decoration on top

INSTRUCTIONS

CRUST
FILLING
Use 9 x13 pan (greased, lined with parchment paper, greased again), 350
deg oven.
Crust: In the bowl of a food processor, combine flour, confectioners sugar
and salt, pulse a few seconds. Add butter and process until consistency of
meal.  Press into a 9 x 13 pan that has been greased, lined with parchment
paper and greased again, (sides of the pan should be dusted with flour).
Bake in a 350o f oven for 20 minutes.  Remove from oven.
FILLING: In the bowl of an electric mixer beat eggs well, add granulated
sugar and continue beating.  Add lemon juice and lemon zest, beat again.
Finally add all-purpose flour and combine very well.  Pour over crust and
return to oven and bake for 15-20 minutes.  Cool.  Cut into small squares.
Sprinkle with confectioners' sugar.
hint:  allow lemons to sit in boiling water for five minutes or microwave
for thirty seconds. This helps the lemon to produce more juice.
Posted to JEWISH-FOOD digest V96 #68
Date: Thu, 31 Oct 1996 18:55:12 -0500
From: swass@global2000.net (Barbara & Steve Wasser)

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