Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

One Bowl Double Lemon Squares




Source of Recipe


ConAgra Foods


List of Ingredients




1 cup all-purpose flour
1/2 cup (1 stick) Fleischmann's® Unsalted Margarine-stick, cut up
1/2 cup confectioners' sugar
3 teaspoons grated lemon peel, divided
1/2 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/2 cup fresh lemon juice
Sifted confectioners' sugar, (optional)




Recipe



Preheat oven to 350°F. Add flour, Fleischmann's, confectioners' sugar, 1 teaspoon lemon peel and the salt to food processor container; cover. Process mixture until coarse crumbs form. Press firmly onto bottom of 8 x 8-inch baking dish. Bake 20 minutes, or until lightly browned.
Combine granulated sugar, eggs, lemon juice and remaining 2 teaspoons lemon peel in same food processor container; cover. Process until well blended. Pour evenly over warm crust.
Bake 20 minutes, or until center is set and edges are golden brown. Cool bars completely before cutting. Cut into 16 squares to serve. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving, if desired.