Sandy,

I can suggest 2 things.

1.  Place a layer of parchment in the bottom of your pan.  Then you can lift 
out the parchment with the bars, and the sticking problem is alleviated.

2.  Make sure that your crust really covers the bottom of the pan and comes 
up a bit along the edges.  If there are cracks the lemon topping will seep 
through and make the bars stick.



Dixie
 @->  ~  <-@

----- Original Message ----- 
From: "Sandy!" <[email protected]>
To: <[email protected]>; "Jan Bailey" 
<[email protected]>
Sent: Wednesday, January 20, 2010 1:16 AM
Subject: Re: [CnD] LEMON BARS DELUXE


I wonder how thick these come out to be. at a local restaurant, they sell
them, and they are not very thin. I tried making some from a mix, and they
stuck to the bottom of the pan; do you have to grease the pan so it won't
stick? would love to try these, since you said how good they taste.
Sandy
----- Original Message ----- 
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Tuesday, January 19, 2010 6:12 AM
Subject: [CnD] LEMON BARS DELUXE


>I just made these for my retirement party, and they're very good.
> LEMON BARS DELUXE
>
>
>
> 2 cups sifted flour
>
> 1/2 cup sifted powdered sugar
>
> 1 cup butter
>
>
>
> Sift together flour and sugar.  Cut in butter until mixture clings
> together.
>
> Press into 9 x 13 pan.  Bake at 350 for 20 to 25 minutes or until very
>
> lightly browned.
>
>
>
> 4 beaten eggs
>
> 2 cups granulated sugar
>
> 1/3 cup lemon juice
>
> 1/4 cup all-purpose flour
>
> 1/2 tsp. baking powder
>
>
>
> Beat together the eggs, sugar and lemon juice.  Sift together flour and
>
> baking powder.  Stir into egg mixture.  Pour over baked crust.  Bake at
> 350
>
> for 25 minutes longer.  Sprinkle with additional powdered sugar; cool.
> Cut
>
> into bars.
>
>
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