The older I get the more I appreciate the multitude of things I learned from my Grandma Walter. Being an Iowa farm wife with six children, she learned to stretch things as far as she could. For example, a talented gardener, she always had plenty of potatoes. To make her homemade chicken soup go farther, more filling and need less chicken, she served her soup over mashed potatoes. It wasn’t until I was older that I realized this wasn’t how everyone ate their chicken soup.
I remember my grandmother saving Wonder Bread bags and crocheting them into round “rugs” for the porch. She also made the most beautiful dollies. One day I asked her to teach me how to make them. (She’d already taught me to crochet.) But like so many things she did, she simply did them without a pattern or recipe. She explained how she created the intricate design, but I couldn’t keep up. I wish now I’d tried harder and made at least a few notes.
Whenever I was at the farm around my birthday in July, my grandmother would make me an angel food cake. We’d smoosh up fresh strawberries along with sugar. When they became good and juicy, I’d pour spoonfuls over a slice of cake and add a dollop of fresh whipped cream. That’s still my favorite cake today, though with a store bought one, it’s never quite the same.
Today I’m sharing my Grandma Walter’s Lemon Bars recipe. Whenever I’m asked to bring cookies or bars, this is what I make. That way I get to them enjoy them. With the rest of my family being chocolate fiends, lemon bars aren’t their favorites, and if I make them at home, I eat them all myself! I hope you enjoy them as much as I do.
2 C flour
½ C powdered sugar
1 C butter
Mix the above ingredients well with pieces of butter being pea size or smaller. I use a fork or a pastry blender. Press evenly into a 9 x 13 pan and bake at 350 degrees for 15 minutes.
4 eggs slightly beaten
6 Tablespoons lemon juice
2 C sugar
4 Tablespoons flour
½ teaspoon baking powder
In a bowl mix the sugar, flour and baking powder well. Combine slightly beaten eggs and lemon juice. Add to dry ingredients and mix well. Pour this mixture over baked crust. Bake at 325 degrees for 25 minutes.
When cool, sprinkle with more powdered sugar and cut into bars. Refrigerate.
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