With butter flavor Crisco and syrup.
From the box of C.C. from Ceres, California.
1-1/4 c. C&H granulated sugar
1 butter flavor Crisco stick
or 1 c. butter flavor Crisco all-vegetable shortening
1-1/4 c. light corn syrup or regular pancake syrup
1 Tbsp. vanilla
3 c. all purpose flour
3/4 teaspoon baking powder
1/2 tsp. salt
Grated [rind] of one lemon
1/2 cup lemon juice
2 c. C&H granulated sugar
1-1/2 tsp. baking powder
Heat oven to 350 deg. F. Grease 10 x 15 inch pan with shortening. Place cooling rack on counter.
For base: combine C&H sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until just blended.
Spread dough into bottom of prepared pan in an even layer. Bake 7 to 10 minutes or until lightly brown.
For topping: combine eggs, lemon peel, lemon juice, sugar, flour, and baking powder in large bowl. Beat until well blended. Spread over partially baked base.
Return to oven. Bake at 350 deg. F. for additional 10 to 15 minutes or until topping is set. Do not over bake. Place pan on cooling rack. Cool 10 minutes in pan.
Cut into bars.