Ingredients: |
Ingredients: Crust Ingredients:
2 cups all-purpose flour
3/4 cup sugar
3/4 cup Butter, softened
Filling Ingredients:
2 cups sugar
1/4 cup lemon juice
4 eggs
2 teaspoons freshly grated lemon peel
1/8 teaspoon salt
1/4 cup all-purpose flour
1 teaspoon baking powder
Glaze Ingredients:
1 cup powdered sugar
1 tablepoon Butter, softened
1/2 teaspoon vanilla
1 1/2 to 2 tablespoons lemon juice
|
Directions: |
Directions:Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs.
Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 18 to 22 minutes or until edges are very lightly browned.
Meanwhile, combine all filling ingredients except flour and baking powder in same bowl. Beat at medium speed until well mixed. Reduce speed to low; add 1/4 cup flour and baking powder. Beat until well mixed. Pour filling over hot, partially baked crust. Continue baking for 23 to 25 minutes or until top is golden brown. Cool completely.
Combine powdered sugar, 1 tablespoon butter and vanilla in small bowl. Beat at low speed, gradually adding enough lemon juice and scraping bowl often, until desired glazing consistency. Drizzle over cooled bars. Cut into bars..
TIP: To cut bars into diamonds, make diagonal cuts across the length of the pan. Make a second set of cuts parallel to the short side of the pan. |
This recipe for TANGY LEMON BARS is from