Iced Lemon Shortbread Bars

 

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.