Lemon Bars

From: A General Mills calendar

Ingredients:
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.

Verdict:
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!

Lemon-Blueberry Diamonds

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown.

Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack.

Dust with 1/4 cup confectioners' sugar. Cut into diamonds.

What I did differently from the recipe:
I went outside to pick the blueberries from our blueberry bushes only to find.... they are gone. No blueberries since ??? So mine are just plain lemon bars which is fine for me but I would love to add blueberries!

What I'll do differently next time:
Maybe add blueberries if I think about it!

Verdict:
Thumbs up! I love lemon bars and these are not too sweet. Great dessert treat!!

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown. Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack. Dust with 1/4 cup confectioners' sugar. Cut into diamonds.