Lemon Bars

From the 2001 Christmas Cookie Exchange organized by Camille C.
Recipe From Kathleen D.
Recipe taken from Lion House Cookbook

Crust
1/2 C. softened butter or margarine
1/2 C. powdered sugar
1 C. flour

Cream butter and sugar.  Add flour.  Spread in an 8X8" pan  Bake at 325 for 15-20 min.

While the crust is baking, prepare the next layer
2 eggs
1 C. sugar
2 T. flour
2 T. lemon juice
grated rind of 1/2 lemon

Beat eggs slightly.  Add sugar, flour, lemon juice and rind.  Mix well and pour over hot crust after it comes out of the oven.  Now bake at 325 for 15-20 min.  Remove from oven and sprinkle with sifted powdered sugar.  Cool slightly before cutting into finger cookies.  This recipe when doubled, fits just right into a jelly roll pan (10X15").  Good served with vanilla ice cream.

Note from Mikael:  I haven't cooked these, but I love lemon bars and really can you go wrong if it's from the Lion House?  So it is on my to do list!!!!