Lemon Bars

Makes 1/2 sheet tray

A flaky crust with a tart lemon filling.

Bake Time

38 to 47 minutes

Ingredients

Crust

12 ounces butter OR margarine, softened

15-1/2 ounces all-purpose flour

5-1/2 ounces Argo® Corn Starch

5-1/2 ounces powdered sugar

Filling

1 pound, 7 ounces granulated sugar

1-3/4 ounces Argo® Corn Starch

1 teaspoon Argo® Baking Powder

1 pound fresh OR thawed frozen whole eggs

6 fluid ounces lemon juice

Powdered sugar for garnishing

Directions

Preheat oven to 325ºF.

Combine crust ingredients with mixer and flat paddle on low speed, until well mixed. Spray sheet tray with cooking spray. Spread or pat crust out to an even thickness. Bake 18 to 22 minutes or until lightly browned.

Mix sugar, corn starch and baking powder with mixer and flat paddle until blended. Add eggs and lemon juice and beat until well mixed. Pour into hot crust.

Bake for 20 to 25 minutes or until center appears set. Cool completely before cutting into bars. Sprinkle with additional powdered sugar before serving.