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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine (1 stick), softened |
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| 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) |
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| 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 13x9-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. |
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| After dusting with powdered sugar, sprinkle with a little colored sugar for a festive touch. |
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| Flour hands or place a plastic sandwich bag over hand when pressing crust in pan. |
Nutrition Information:
130 ( 40); 4 1/2g ( 2g, 1/2g); 30mg; 105mg; 21g ( 0g, 15g); 1g 2%; 0%; 0%; 0% 1 1/2 ; 0 ; 1 1 1/2