Blueberry-Lemon Bars

 

2

cups Gold Medal® all-purpose flour

1/2

cup granulated sugar

1

tablespoon grated lemon peel

1

cup butter or margarine, softened

3/4

cup blueberry preserves

2

teaspoons grated lemon peel

1/2

cup powdered sugar

2

to 3 teaspoons lemon juice

• 1 Heat oven to 350°. Mix flour, granulated sugar and 1 tablespoon lemon peel in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Press mixture in ungreased rectangular pan, 13x9x2 inches.
• 2 Bake 25 to 30 minutes or until edges are light golden brown.
• 3 Meanwhile, mix preserves and 2 teaspoons lemon peel in small bowl. Spread over hot crust. Bake 5 minutes longer. Cool completely, about 1 hour.
• 4 Stir powdered sugar and lemon juice in small bowl until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 6 rows.