Mom's Lemon Bars

Today's the first day of April. The forecast says the high is 84. Last night's dinner was salmon with a summer-y mango salsa. Every single window is wide open. I'm wearing open-toed shoes with my pretty little pedicure....

...I love this time of year!

Mom's lemon bars are a perfectly refreshing dessert for warm weather. They are best served chilled and yes, they are slightly tart - so pucker up! The crust is to-die-for. If you like shortbread cookies half as much as I do, you'll see what I mean.

Happy Spring to you all!

Mom's Lemon Bars

Mix with a fork:

2 C flour

1/2 C powdered sugar

1 C butter, softened

Grease and flour a 9x13 pan. Press above mixture into pan and bake at 350 for 25 minutes or until top is lightly browned.

Mix well:

4 large eggs

2 C sugar

1/2 C lemon juice + 1 TBS lemon zest

Then add to lemon mixture:

1/4 C flour

1/2 tsp. baking powder

Pour lemon mixture over baked crust while crust is still hot. Bake another 25-30 minutes; you can tell they are ready when there are little bubbles on the top. The bars will be somewhat "set" and possibly a lightly-browned layer on top. Remove from oven and cool on counter for half hour; place in fridge to finish cooling 2-3 hours. Remove from fridge and sprinkle powdered sugar over bars. Cut into squares.