Monday, May 12, 2014

Shortcut Lemon Bars

I was headed down to my daughter's to spend Mother's Day with her family, and the thought of lemon bars as a light spring dessert sounded just right. I knew that time was going to be an issue, therefore I bought a package of sugar cookie dough as the bottom crust. It turned out just as delicious as the shortbread crust that I usually make.
Two of my sweeties after church on Mother's Day

The children loved the cookie dough crust and the crispy topping on these traditional bars- fresh lemon juice and grated peel will perk up those taste buds.
 Shortcut Lemon Bars

1 roll refrigerated sugar cookies
 4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all purpose flour
2 tablespoons butter, softened
2 tablespoons grated lemon zest
1/3  cup fresh lemon juice - about 2 medium

Heat oven to 350 degrees. In ungreased 13 X 9 pan, break up cookie dough. Flour fingers and press dough evenly in bottom of pan to form crust. (The children had a great time helping with this task, especially dipping their fingers in the flour). Bake 15 to 20 minutes until lightly golden brown.

In large bowl, beat eggs with wire whisk until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over still warm crust. 

Bake 20 to 30 minutes longer until  edges are still lightly golden brown. Cool Competely. Dip knife in hot water to cut bars into squares.

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