In a large bowl, cream butter and the ½ cup powdered sugar until light and fluffy. Add 2 cups of the flour and beat until blended. Spread evenly in a well-greased 9 by 13-inch baking pan. Bake in a 350-degree oven for 20 minutes.
Meanwhile, in a small bowl, beat eggs until light and frothy. Gradually add granulated sugar, beating until thickened and well blended. Add lemon peel, lemon juice, remaining 1/3 cup flour, and baking powder; beat until thoroughly blended. Pour lemon mixture over baked crust, return to oven and bake for 15 to 20 more minutes or until pale gold.
Remove from oven and sprinkle evenly with 3 tablespoons powdered sugar; let cool. To serve, cut into small squares.
I am looking for a peanut butter fudge recipe using almond bark, was in your nagazine about 7, 8 maybe even 9 or 10 years ago. Maybe you can find it, I have lost my copy.
Wow! I’m on the look out for frosting recipes. I really want to learn more about this piece of baking that I have ignored because I usually just don’t like it. This recipe is a must! Thanks for posting.
I am looking for a peanut butter fudge recipe using almond bark, was in your nagazine about 7, 8 maybe even 9 or 10 years ago. Maybe you can find it, I have lost my copy.
Wow! I’m on the look out for frosting recipes. I really want to learn more about this piece of baking that I have ignored because I usually just don’t like it. This recipe is a must! Thanks for posting.