ImStillMags wrote:

>I will put my lemon bars up against
> anybody else's. * I do think they
>are just the best.

>http://www.hizzoners.com/recipes/cookie
>s-and-desserts/144-lemon-bars

Your recipe is basically about the same as the one I use, only the
ingredients are doubled. Mine makes a 9 x 13" size pan. I never thought
to double it and use a half sheet pan. Not sure of the dimensions, but
maybe like a 15 x 10"?

Lemon Bars Deluxe

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter
4 beaten eggs
2 cups granulated sugar
1/3 cup lemon juice, squeezed from a lemon...not out of a bottle
1/4 cup all-purpose flour
1/2 tsp. baking powder
powdered sugar - for the top

Mix 2 cups flour, 1/2 cup powdered sugar and cut in the butter with a
pastry blender until mixture clings together. Press into a 9 x 13"
baking pan. Bake at 350º for 18 to 20 minutes until golden brown (no
need to prick crust, as doesn't puff up). Meanwhile. beat together
beaten eggs, sugar and lemon juice, Add the remaining flour and baking
powder; beat into egg mixture. Pour over hot crust and continue to bake
for 25 minutes, until middle seems firm when shake the pan slightly.
Remove pan to wire rack and when completely cold, sift powdered sugar
over the top. Cut into squares and serve. Makes approximately 30 sqs.

Judy