From Paulette Vickery's Recipe Collection

Lemon Custard Bars

cookies

3 1/2 can sliced blanched almonds
3/4 cup butter
1/2 cup powdered sugar
1 teaspoon lemon extract
1 1/2 cup flour
1/4 cup flour
1/8 teaspoon salt
2 each lemons
4 each eggs
1 1/4 cup sugar
1 teaspoon baking powder

Place 1/2 cup slivered almonds in small bowl and set aside. In covered blender at medium speed, blend remaining almonds until finely ground. preheat oven to 350 degrees. In medium bowl measure butter, powdered sugar, lemon extract, 1 1/2 cups flour and 1/2 t salt. Add ground almonds. Mix until blended. Pat mixture evenly in to bottom of lightly greased 9 by 13 inch baking pan. Bake 15-20 minutes or until golden. Grate 1 tablespoon of peel from lemons and squeeze 1/3 cup of juice. Place peel and juice in small bowl. Add eggs, sugar, baking powder, 1/4 cup flour and 1/4 teaspoon crust. Bake 25 minutes. reserved almonds. Bake 25 minutes longer or until tooth pick enserted in center comes out clean. Cool in pan, cut into bars.

Yield: 36 servings





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