These Lemon Gems were shared at our annual cookie exchange recently and they were delicious! Bonnie offered this recipe as a Christmas dessert, but these could be an anytime-of-the-year bar cookie on your dessert menu. Bonnie said she received this recipe from a friend, a former school secretary, who brought these Lemon Gems to school holiday breakfasts.
2 1/3 cups unsifted flour
2 cups sugar
1 teaspoon grated lemon peel
1 cup butter or oleo, softened
1/2 cup fresh lemon juice
1/2 teaspoon baking powder
In a 13×9 pan, combine 2 cups flour, 1/2 cup sugar and lemon peel. With pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumbs evenly in pan. Bake 20-25 minutes at 350 degrees F. until lightly browned.
In blender, combine remaining 1/3 cup flour, 1 1/2 cup sugar, eggs, lemon juice and baking powder. Cover and blend another 5 seconds. Scrape down sides of container and blend another 5 seconds. Pour over baked crust. Bake 20-25 minutes until lightly browned. Cool. Cut bars into diamond shapes or squares. These bars can be made ahead and frozen.
Bonnie DeLaney (Cookie Exchange, 2011)