Recipe information
Yield
24 bars
Ingredients
Crust
2 cups all-purpose flour
1 cup confectioners’ sugar
Pinch of salt
1 cup (2 sticks) buttery at room temperature
Filling
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preparation
Preheat the oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch pan. Make the crust: Combine the flour, confectioners’ sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners’ sugar to keep the dough from sticking to your fingers. Bake for 20 minutes. Meanwhile, make the filling: Mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners’ sugar, if desired, when the bars are done.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
