Lemon anything has always been a favorite of mine! Aunt Ernie made a wonderful Lemon Water Pie with meringue. She brought it to church dinners, and people would fight over who got a piece of her pie. Mother made a delicious lemon cream pie which couldn’t be topped. The following recipe I got from a friend when I lived in Throckmorton, Texas. I remember visiting her, and she had just made these dreamy, from-scratch, lemon bars. I barely knew Caryl, and I didn’t want to embarrass myself, but I wanted to eat half the plate or the whole plate of her Lemon Chess Bars. These bars are easy and will make everyone come back for seconds. Lemon lovers will want this recipe!
Lemon Chess Bars
2 cups flour
1/2 cup sifted confectioner’s sugar (white-powdered)
1 cup butter or margarine
First, sift together the flour and confectioner’s sugar. Cut the butter or margarine into that mixture. Knead and press into a pan about 16″X11″X2″.
Bake in a 350 degree oven for about 20 minutes.
While the crust is baking, prepare the lemon filling.
4 beaten eggs
2 cups granulated sugar
1/3 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder
Combine beaten eggs, sugar, and lemon juice; beat well. Mix together the flour and baking powder and add to the egg mixture.
Pour lemon filling over the hot pastry and continue baking for 25 more minutes.