Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.
Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.
To dress up the desert, use a bit of fresh mint after dusting with powdered sugar.





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I'm a lemon lover as well and these lemon bars look tasty - makes me pucker just thinking about them.
I have a recipe similar to yours that has a crust that is basically shortbread (like shortbread cookies), but the sugar cookie mix sounds great also! I must try . . .
