These luscious cookie bars have a richbutter shortbread crust with a sweet-tart lemony filling toppedwith a snow-fall of powdered sugar.
Recipe: Snow-Capped LemonSquares
1/3 cup butter, softened
1/4 cup, plus 2 tablespoons brown sugar, packed
1 1/2 cups all-purpose flourFilling:1 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 large eggs
3 tablespoons lemon juice
1 tablespoon grated lemon rind
Makes 25 squares.
Adapted recipe courtesy of Wisconsin MilkMarketing Board, Inc.
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