BEST OF BRIDGE LEMON BARS
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Line a 9 x 13 pan with crisscrossed parchment and coat lightly with baking spray.
- In food processor pulse flour with icing sugar, flour and cornstarch and salt. Add butter and pulse until mixture resembles coarse meal. Press into prepared pan. Refrigerate for 20 min. Or freeze for 5-7 min. Bake until crust is lightly browned. 12-15 min.
- Meanwhile make the filling. Beat eggs with sugar until pale and thick. Beat in lemon juice, rind, flour, baking powder and salt. Pour over warm crust and bake until topping is set and no longer wiggles and edges are golden. Approx. 8-10 min.Let cool to room temperature. Refrigerate about 1 hour.
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