These classic lemon bars taste like Easter, full of tangy citrus and powdery sweetness. The recipe comes to us originally from Greg and Judy Dibacco. Greg was our first IT AS400 programmer at JSA. His wife, Judy, was our receptionist. They both worked for JSA for many years, with Greg rising to our Leadership group and was crucial in the implementation of our computer system that evolved into the one we still use today. Unfortunately, we lost Greg to lung cancer, but Judy now lives in Fayetteville, NC. We loved them dearly and these lemon bars will always make us think of them.  

Ingredients:

Crust:

  • 2 cups all-purpose flour – (Use white rice flour to make gluten-free) 
  • 1 cup butter softened
  • 1/2 cup powdered sugar

Topping:

  • 4 eggs
  • Juice of 2 lemons
  • 2 cups sugar
  • 4 tablespoons flour
  • 1/2 tsp salt
 
1) Cream flour, butter, and powdered sugar to create crust mixture. 
2) Pat crust mixture into 13 x 9 pan.
3) Bake at 350-degrees for about 20 minutes till lightly golden.
4) Beat eggs – add lemon juice, sugar and flour. Pour over baked crust.
5) Bake at 350-degrees for about 25 minutes.
6) Cool in pan – sprinkle with powdered sugar if desired.
7) Cut into bars & serve. Store in a tightly covered container.