1 cup of flour
1/2 c. butter
1/4 cup of sugar
pinch of salt
In a small bowl, mix dry ingredients and cut in butter with pastry blender. Press into an ungreased 8″ or 9″ square pan. (I use 8″ so the lemon filling is thicker). Bake this at 350F for 20 minutes.
1 cup sugar
2 tbsp. flour
1/4 tsp baking powder
Grated rind of one lemon and the juice(3 TBSP)
2 beaten eggs
Beat all the above ingredients well and pour it over the crust. Bake at 350F for 25 minutes.
Cool, sprinkle with sifted icing sugar and cut into squares.
This recipe comes from a Best of Bridge cookbook(early 1980’s) and is the only one I ever use. ENJOY!