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Limoncello Lemon Bars

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Limoncello Lemon Bars
  • Prep 10 min
  • Total 2 hr 0 min
  • Servings 25
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Tart and tangy lemon bars are given a grown-up taste courtesy of Limoncello.
By Paula Jones
Created Aug 13, 2012

Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar plus additional as desired for sprinkling
  • 1 cup granulated sugar
  • 2 teaspoons grated lemon peel, if desired
  • 2 tablespoons lemon juice
  • 1/4 cup Limoncello
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F.
  • 2
    In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
  • 3
    Bake 20 minutes. Meanwhile, in medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
  • 4
    Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 5 rows by 5 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Recipe can easily be doubled or tripled.
  • tip 2
    Serve with fresh blueberries or raspberries.

Nutrition

Nutrition Facts are not available for this recipe
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