My husband loves Lemon Pies. My mother in law makes a great lemon meringue pie. I don’t even try to attempt it because I know I can not match up to hers. But here is a great Lemon Bar recipe that we love in our home. Gregg has put his mark of approval on it.
I wanted to share the recipe with you.
Sunny Lemon Bars
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine (1 stick), softened
Filling
4 eggs, slightly beaten
1 1/2 cups granulated sugar
1/4 cup Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice (1 large lemon)
Topping
2 tablespoons powdered sugar
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine (1 stick), softened
Filling
4 eggs, slightly beaten
1 1/2 cups granulated sugar
1/4 cup Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice (1 large lemon)
Topping
2 tablespoons powdered sugar
1. Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased
13×9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.
2. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.
3. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar.
For bars, cut into 6 rows by 6 rows.
. Enjoy your lemon bars!!!!
