SUNKIST LEMON BARS
Make and share this Sunkist Lemon Bars recipe from Food.com.
Provided by Mom10
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix egg, oleo, and cake mix until crumbly. Press in ungreased 9x9-inch pan; bake at 350* for 15 minutes.
- Beat remaining ingredients; pour over hot crust. Bake 15 minutes or until light brown. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 318.2, Fat 11.3, SaturatedFat 2.1, Cholesterol 53.8, Sodium 427.3, Carbohydrate 51.5, Fiber 0.5, Sugar 35.8, Protein 3.6
SUNSHINE "LEMON BARS" RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Note: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan. Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip). Crust: Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.) Bake at 350°F for 15 minutes. Filling: Sift the sugar, flour and baking powder. Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust. Place in a 350°F oven and bake for 25 minutes. Allow to cool for at least 30 minutes. If using a sling, lift out of the pan and cut the bars into about 24 cookies. Dust with powdered sugar and serve. Store in an airtight container.
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SUNBURST LEMON BARS RECIPE - PILLSBURY.COM
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4/5 (52)Category DessertServings 36Total Time 2 hrs
- Heat oven to 350°F. In large bowl with electric mixer, beat base ingredients on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.
- Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice until well blended. Beat in 1/4 cup lemon juice.
- Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
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