|
| 3/4 | cup powdered sugar |
| 1/4 | cup granulated sugar |
| 1 | cup butter or margarine, slightly softened |
| 2 | tablespoons grated lemon peel |
| 1/4 | cup lemon juice |
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 1/3 | cup cornstarch |
| 1/4 | teaspoon salt |
|
| 2 | cups powdered sugar |
| 2 | teaspoons light corn syrup |
| 1 | teaspoon grated lemon peel |
| 3 | to 4 tablespoons lemon juice |
| 1. | Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. |
| 2. | In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers. |
| 3. | Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes. |
| 4. | Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows. |
| Bake 40 to 50 minutes. |
|
| Top off these sunny citrus bars with a sprinkle of freshly grated lemon peel. |
Nutrition Information:
120 ( 45); 5g ( 2 1/2g, 0g); 15mg; 50mg; 18g ( 0g, 10g); 0g 4%; 0%; 0%; 2% 1 ; 0 ; 0 ; 1 1