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Puckery Lemon Bars

By The Canadian Living Test Kitchen

Tested till perfect

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Puckery Lemon Bars

This recipe makes 40 servings

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Nutritional Info

Per bar: about -
cal 99
pro 1 g
total fat 4 g
sat. fat 2 g
carb 15 g
fibre 0
chol 31 mg
sodium 63 mg
% RDI: -
calcium 1
iron 3
vit A 4
vit C 2
folate 5

For those who prefer a tangy treat, serve these citrusy tidbits.

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • Topping:
  • 4 eggs
  • 1-1/4 cups granulated sugar
  • 1/4 cup finely grated lemon rind
  • 1/2 cup lemon juice
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp icing sugar

Preparation

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.

In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325°F (160°C) oven until golden, about 25 minutes. Let cool in pan on rack.

Topping: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.

Bake in centre of 325°F (160°C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)

Additional information :

Variation
Lactose-Free Puckery Lemon Bars: Replace butter with lactose-free soft
margarine.

Source : Holiday Baking: 2004

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