Buttery, tender, and tart. For slimmer bars, spread intoa 9 X 13 baking pan.
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Buttery, tender, and tart. For slimmer bars, spread intoa 9 X 13 baking pan.
2 eggs
1 1/2 tbsp Clabber Girl Corn Starch
2 tsp finely shredded lemon peel
3 tbsp lemon juice
1/4 tsp Clabber Girl Baking Powder
1/3 cup margarine or butter
Powdered sugar
1 cup sugar
1 cup all-purpose flour
In a medium bowl beat margarine with an electric mixer for 30 seconds. Beat in 1/4 cup of the sugar. Beat in the 1 cup flour until mixture resembles fine crumbs. Press mixture into an ungreased 8×8-inch baking pan. Bake in a 350 oven for 15 minutes. Meanwhile, in the same bowl beat eggs on medium speed just until foamy. Add remaining sugar, Clabber Girl Cornstarch, lemon juice, Clabber Girl Baking Powder, and 1/8 teaspoon salt. Beat on medium speed about 3 minutes or until slightly thickened. Stir in peel. Pour over baked crust. Bake in the 350 oven for 20 to 25 minutes or until lightly golden around edges and center is set. Cool in pan on a rack. Sift powdered sugar over top. Store, covered, in refrigerator.
2 eggs
1 1/2 tbsp Clabber Girl Corn Starch
2 tsp finely shredded lemon peel
3 tbsp lemon juice
1/4 tsp Clabber Girl Baking Powder
1/3 cup margarine or butter
Powdered sugar
1 cup sugar
1 cup all-purpose flour
In a medium bowl beat margarine with an electric mixer for 30 seconds. Beat in 1/4 cup of the sugar. Beat in the 1 cup flour until mixture resembles fine crumbs. Press mixture into an ungreased 8×8-inch baking pan. Bake in a 350 oven for 15 minutes. Meanwhile, in the same bowl beat eggs on medium speed just until foamy. Add remaining sugar, Clabber Girl Cornstarch, lemon juice, Clabber Girl Baking Powder, and 1/8 teaspoon salt. Beat on medium speed about 3 minutes or until slightly thickened. Stir in peel. Pour over baked crust. Bake in the 350 oven for 20 to 25 minutes or until lightly golden around edges and center is set. Cool in pan on a rack. Sift powdered sugar over top. Store, covered, in refrigerator.