My mother received this recipe from her friend Diane Davenport way back in 1977. How do I know that? It says so in the top right corner of the recipe page in my spiral bound notebook of dessert recipes. Mom hand wrote all her recipes back in 1981 in a book for me because I’m a dork cook and couldn’t survive without her help. Anyway, we use to make these things all the time. Little bites of sweet and tart! Give ’em a try.
1 cup butter or margarine
1/2 cup powdered sugar, unsifted
2 1/3 cups all purpose flour, unsifted
2 cups sugar
1/3 cup lemon juice
1 teaspoon baking powder
additional powdered sugar
In a large bowl, cream the butter and the 1/2 cup powdered sugar until fluffy. Add 2 cups flour beating until blended. Spread evenly over bottom of well greased 9 x 13 baking pan. Bake in a preheated oven at 350 degrees for 20 minutes. Meanwhile, in a small mixing bowl, beat eggs until light and foamy. Gradually add granulated sugar, beating until thick and blended. Add lemon juice, remaining 1/3 cup flour and baking powder. Beat well. Pour lemon mixture over baked crust and return to oven for 25 to 30 minutes. Sprinkle with powdered sugar. Cool. Cut into squares.
Y’all Enjoy! 🙂