A tangy layer of lemon rests atop a flaky crust
Cooking Technique:Bake
Prep Time:20
Cooking Time:30 minutes-one hour
Yield:16 servings (1 bar each)
Ingredients
1-1/4 cups all-purpose flour, divided
1 cup granulated sugar, divided
1/3 cup Fleischmann's® Original-stick, softened
1/2 cup (4 ounces) Egg Beaters® Egg Product
2 teaspoons grated lemon peel
1/4 cup lemon juice
confectioners' sugar, (optional)
Directions
1. Preheat oven 350°F. Combine 1 cup flour and 1/4 cup granulated sugar in medium bowl. Cut in Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of 9-inch square baking pan. Bake 15 minutes, or until golden brown.
2. Beat Egg Beaters, lemon peel, lemon juice, remaining 1/4 cup flour and remaining 3/4 cup granulated sugar with wire whisk until well blended. Pour over crust.
3. Bake 15 minutes, or until center is set. Cool completely on wire rack. Sprinkle with confectioners' sugar, if desired. Cut into 16 bars to serve. Store in tightly covered container in refrigerator.
Cooking Instructions
For an upscale presentation, place a lemon bar and garnish with Whipped Topping, fresh raspberries and a sprig of mint.
