Lemon Sours

Mrs. Corrie S. Armstrong, WM
Farmerville, La. #207 OES

Sift into a bowl:

  • 1/8 tsp salt
  • 2 Tbsp sugar
  • 1 cup sifted cake flour

Cut in 1/3 cup butter or oleo, till mixture resembles coarse meal. Press firmly over the bottom of greased 9″ square pan. Bake at 350° for 15 minutes or till pastry is just lightly browned.

Meanwhile mix:

  • 2 eggs, slightly beaten
  • 1 cup dark brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup coconut
  • 1/2 tsp vanilla

Pour over partially baked pastry. Bake 30 minutes or till topping is firm. Cool 15 minutes. Spread GLAZE on top; cut into 32 small bars & cool.

LEMON GLAZE:

Blend till smooth:

  • 2/3 cup sifted confectioners’ sugar
  • 1 Tbsp lemon juice
  • 1 tsp grated lemon rind
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