Lemon Bars
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- 15 minutes
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Prep time - 45 minutes
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Cooking time - 16
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Servings
Ingredients
Shortbread Crust
-
1 cup (2 sticks) I Can’t Believe It’s Not Butter!® Sticks
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- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Lemon Filling
- 6 large eggs
- 3 cups granulated sugar
- 1 cup all purpose flour
- 1 cup lemon juice
- 1 tablespoon lemon zest (optional)
- pinch salt
- confectioners' sugar for dusting
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 350°F. Grease 13 x 9-inch baking pan then line with parchment paper leaving a 2-inch overhang on all sides.
Shortbread Crust
- Beat I Can't Believe It's Not Butter! Spread in large bowl with electric mixer until fluffy, about 3 minutes. Add sugar and vanilla extract and beat until pale and fluffy, about 2 minutes. Gradually add flour and beat until just blended. Mixture will resemble coarse crumbs.
- Turn dough into prepared pan and press firmly into an even layer.
- Bake 20 minutes or until edges are beginning to brown.
Lemon Filling
- Beat eggs in large bowl. Using a wire whisk, gently stir in sugar then flour just until blended. Stir in lemon juice, lemon zest and salt.
- Pour filling mixture over warm crust.
- Bake 25 minutes or until mixture is set.
- Remove from oven and cool completely. Using parchment overhang, lift lemon bars out of pan and cut into squares.
