Tangy Lemon Bars

These not-so-sweet bars are a nice change from the sweet treats and will stand out if placed with a selection of holiday cookies. Can be frozen for up to one month, if you are planning ahead.

• Ready In: 1 hr
• Serves: 40
• Yields: 40 bars

Ingredients

• 3⁄4 cup butter, softened
• 1⁄2 cup sugar
• 1⁄4 teaspoon salt
• 2  cups all-purpose flour

• Topping

• 4  eggs
• 1 1⁄4 cups sugar
• 2  tablespoons lemon rind, finely grated
• 1⁄2 cup lemon juice
• 1⁄4 cup all-purpose flour
• 1  teaspoon baking powder
• 1  tablespoon icing sugar

Directions

1. Grease 13 x 9 inch cake pan, set aside.
2. Preheat oven to 325 F.
3. In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan
4. Bake for 25 min or until golden. Let cool completely in pan on cooling rack.
5. Topping:.
6. In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth.
7. Pour over cooled base.
8. Bake in 325 F oven until set, approx 25-30 min.
9. Let cool completely in pan on cooling rack.
10. Dust withicing sugar and cut into bars.