Best Lemon Bars #2

By carvalhohm

Ingredients

• Crust:
• 1 pouch (1 lb.1.5 oz) Betty Crocker® sugar cookie mix
• 2 tablespoons Gold Medal® all-purpose flour
• 1/2 cup cold butter
• Filling:
• 4 egg yolks
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 tablespoon Gold Medal® all-purpose flour
• Grated peel of 1 lemon (about 2 teaspoons)
• 1/3 cup fresh lemon juice
• 1 tablespoon powdered sugar

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, stir cookie mix and 2 tablespoons flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Press mixture in bottom of pan. Bake 13 to 15 minutes or until edges are lightly browned.

Meanwhile, in medium bowl, mix egg yolks, condensed milk, 1 tablespoon flour, lemon peel and lemon juice with whisk. Pour over hot crust. Bake 18 to 20 minutes longer or until filling is set. Cool on cooling rack 1 hour. Cover; refrigerate until chilled, about 1 hour.

Sprinkle bars with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.