Lemon Bars

My sister just requested this recipe. Now all of my wonderful readers can have it too! This isn't something we have very often, because my dear husband doesn't care for lemon desserts. However, next time I take them to a Relief Society function, I'll have to take a picture and add it to this post. Hope you enjoy them, Holly!

We had a Relief Society function!

Lemon Bars

from the Hollister Relief Society Cookbook

• 1/2 cup melted butter or margarine (although sometime I only use 1/4 cup)
• 1/4 cup powdered sugar
• 1 cup flour
• 2 eggs
• 1 cup sugar (3/4 cup is probably okay)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons lemon juice

Combine butter, powdered sugar and flour and press into an 8" square pan. Bake for 10-12 minutes in 350 degree oven. Beat eggs, sugar, baking powder, salt and lemon juice until light and fluffy. Pour over hot crust. Bake 20 more minutes. Cut into squares and dust with powdered sugar when cool.

(You can also double everything and bake in a 9x13" pan.)

Here's a gluten-free version. I think I actually liked it better; maybe because it used more lemon juice. I also liked the addition of some flour in the egg mixture. Someday I'll have to do a side-by-side comparision to see for sure. This can also be doubled and baked in a 9x13" pan.

Gluten-Free Lemon Bars

• 1/2 cup melted butter 
• 1 1/4 cups sugar, divided
• 3/4 teaspoon vanilla, divided
• 1 1/4 cups gluten-free flour with xanthum gum, divided
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup lemon juice
• powdered sugar, for dusting

For the shortbread crust, combine butter, 1/4 cup sugar, 1/2 teaspoon vanilla, 1 cup flour and the salt. Press into a lined (note to self - wax paper sticks - use parchment) 8x8" pan. Bake at 325 degrees for 18-20 minutes.

For the filling, beat eggs, then stir in the lemon juice, 1 cup sugar, 1/4 teaspoon vanilla, and 1/4 teaspoon flour. Pour over warm crust. Bake 24-28 minutes. Cool one hour on the counter, then refrigerate until chilled. Cut into bars, and dust with powdered sugar before serving.