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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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June Trom of Blooming Prairie, Minnesota takes advantage of convenient refrigerated cookie dough to make these luscious lemon squares. My 27 grandchildren love their sweet and tangy flavor, she reports. Ingredients:
1 tube (18 ounces) refrigerated sugar cookie dough |
1 cup chopped pecans, divided |
1/3 cup corn syrup |
1/4 cup lemon juice |
1 egg, beaten |
1 tablespoon butter, melted |
1 tablespoon grated lemon peel |
1/2 cup sugar |
5 teaspoons king arthur unbleached all-purpose flour |
confectioners' sugar |
Directions:
1. Cut dough into 1/2-in. slices; press into an ungreased 13-in. x 9-in. baking pan. Sprinkle with 1/2 cup pecans; press firmly into crust. Bake at 375° for 10-12 minutes or until light golden brown. Reduce heat to 350°.
2. In a small bowl, combine the corn syrup, lemon juice, egg, butter and lemon peel. Combine the sugar, flour and remaining pecans; stir into lemon mixture until blended. Pour over crust.
3. Bake for 18-20 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars. Yield: 2 to 2-1/2 dozen.
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