Double Quick Pumpkin Bars
INGREDIENTS:
1 c Butter 2 c Granulated sugar
1/2 c Confectioners sugar 5 tb Lemon juice
2 c All-purpose flour 2 tb Grated lemon rind
1/2 ts Salt Confectioners sugar, topping
4 Eggs, well beaten
1 c Butter 2 c Granulated sugar
1/2 c Confectioners sugar 5 tb Lemon juice
2 c All-purpose flour 2 tb Grated lemon rind
1/2 ts Salt Confectioners sugar, topping
4 Eggs, well beaten
A not-too-tart lemon topping over a sweet crust.
Preheat oven to 300?.
In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300? for 20 minutes.
While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350? and bake for an additional 15-20 minutes at 350?. Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles.
Yield: 24. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN
Randy Shearer
Preheat oven to 300?.
In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300? for 20 minutes.
While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350? and bake for an additional 15-20 minutes at 350?. Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles.
Yield: 24. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN
Randy Shearer