Though I love heavy, fudgy gooey desserts, they lose appeal when it's hot.  These are simple and quick - a few staple ingredients, stirred together, and a wonderful homemade summer treat for picnic or anytime dessert - lemon topping is tangy and refreshing, the cookie-crust underneath rich and buttery. 

 

Grease 9X13 baking pan, preheat oven to 350 degrees

 

For crust:

 

2 c. sifted all-purpose flour

1 c. powdered sugar

1 c. (2 sticks) butter, melted

 

Stir together flour and powdered sugar.  Pour in melted butter, blend in.  Form dough into ball, press and pat evenly onto bottom of pan.  Bake crust for 15-20 minutes, until golden. 

 

Meantime, make filling:

 

2 c. white sugar

1 tsp baking powder

1/4 c. flour

5/8 c. lemon juice

4 eggs

 

Beat eggs until light.  In another bowl mix dry ingredients - sugar, baking powder, flour well.  Pour into eggs, and blend until smooth.  Stir in lemon juice.

 

Pour mixture into hot crust and bake an additional 30 minutes - mixture should be firm, very lightly golden.

 

Cool completely, then cut into bars.  If you want to gussy them up for presentation, sift a little powdered sugar on top, center raspberry on each bar.