Ingredient:
1/2 cup butter
1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1 egg
4 eggs, slightly beaten
1 1/2 cups granulated sugar
1 tbsp Gold Medal all-purpose flour
2 tbsp finely grated lemon peel
1/3 cup fresh lemon juice
1 tbsp powdered sugar
Method:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
Stir cookie mix and 1 egg into browned butter with spoon until soft dough forms. Press in pan. Bake 13 to 15 minutes or until light golden brown.
In medium bowl, beat 4 eggs, granulated sugar and flour with whisk until well blended. Stir in lemon peel and lemon juice. Pour over partially baked crust.
Bake 17 to 21 minutes or until center is set. Bars will firm up as they cool. Cool 1 hour. Sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.
1/2 cup butter
1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1 egg
4 eggs, slightly beaten
1 1/2 cups granulated sugar
1 tbsp Gold Medal all-purpose flour
2 tbsp finely grated lemon peel
1/3 cup fresh lemon juice
1 tbsp powdered sugar
Method:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
Stir cookie mix and 1 egg into browned butter with spoon until soft dough forms. Press in pan. Bake 13 to 15 minutes or until light golden brown.
In medium bowl, beat 4 eggs, granulated sugar and flour with whisk until well blended. Stir in lemon peel and lemon juice. Pour over partially baked crust.
Bake 17 to 21 minutes or until center is set. Bars will firm up as they cool. Cool 1 hour. Sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.
