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Prep 30min
Total2hr0min
Servings16
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Ingredients
Crust
1/2
cup butter, softened
1
cup Gold Medal™ all-purpose flour, sifted
1/4
cup powdered sugar, sifted
Filling
2
eggs
2
tablespoons freshly squeezed lemon juice
1
cup granulated sugar
1/2
teaspoon baking powder
1/4
teaspoon salt
Frosting
3
tablespoons butter, softened
1 1/2
cups powdered sugar, sifted
4
teaspoons freshly squeeze lemon juice
1/2
teaspoon lemon zest (or more to taste)
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Steps
1
Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
2
In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
3
Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
4
Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
5
Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
6
Cool completely before frosting.
7
In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
8
Cut into 4 rows by 4 rows. Serve chilled or at room temperature.
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Refrigerating for at least two hours or overnight makes it easier to cut bars into squares.
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Nutrition Facts are not available for this recipe
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