Lemon bars in back.  In front are little Christmas trees that I cut with a cookie cutter out of Won Ton Wrappers.  Simply bake about 10 minutes and sprinkle with sugar.  But THIS story is not about Christmas trees!!!.  I always thought I made the world’s best Lemon Bars.  That’s not bragging, because I didn’t make the recipe up.  I got it more than 40 years ago at Church of the Redeemer from a wonderful 80 year old lady, Ivanore Horn.  Some of you oldies remember her.  She was a great lady, and a great cook.  So, I have always thought I made the best, cause I made hers……

Recently, my dear buddy Ann Eagleburger brought her lemon bars to Bachelor.  I reluctantly had to admit that hers were even better than mine!  Boy that’s hard to do…..but here is  the funny part of the story.  My plan was to print both recipes, and have you try and see for yourself.  When Ann sent me her recipe, I compared mine…..and guess what!  It was IDENTICAL to mine!  She said she had gotten hers from another old friend, Barb Page (also a great cook)…..I couldn’t believe it.  The basic recipe was exactly the same.  EXACTLY!  There is, though, ONE little difference.  Ivanore’s recipe had an orange/lemon glaze on top.  Ann’s have powdered sugar.  So, here is the recipe, and I will tack onto the end the recipe for the topping so that you can try it both ways.

LEMON BARS

1 cup butter

2 cups flour

1/2 cup powdered sugar

dash of salt.

Mix above ingredients and cut with fork (or food processor works too) till crumbly.  Put in 9×13 pan, pat down.  Bake at 350 degrees for 15-20 minutes or till light brown

TOP Layer

4 beaten eggs

2 cups sugar

1/2 cup flour

1/2 cup fresh lemon juice plus 1 tablespoon (9 tbs.)

3 Tbs. grated lemon rind or zest

Mix all with mixer and pour over baked crust.  Bake at 350 for 20-25 minutes until glazed.  Sprinkle with powdered sugar OR top with this:

LEMON/ORANGE GLAZE

Zest one large orange and one lemon.    Then juice the orange and the lemon and pour into saucepan with one cup sugar and 1 beaten egg.  Cook on low heat until thick, stirring with wire whisk.  Worth the trouble……ask me how I know.