From: A General Mills calendar
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 Tbsp AP flour
2 Tbsp butter, softened
2 Tbsp grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1-2 Tbsp powdered sugar
Heat oven to 350 degrees. In ungreased 13x9 pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15-20 minutes or until light golden brown.
In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
Bake 20-30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
Thumbs up! I wondered if these would be way too sweet due to the sugar cookie crust. But they were just perfect. I have made several other lemon bar recipes in the past and I'd say this one was one of my favorites, and a lot easier than making your own crust if you like shortcuts. Highly recommend this recipe!