Lemon Crumb Bars These refreshing lemon bars will delight kids of all sizes and are a great addition to your cookie collections. Bake a batch for a summer picnic or family outing.
Servings: Makes 24 to 36 bars 1 (18 1/4 oz.) package lemon or yellow cake mix 1/2 cup (1 stick) butter or margarine, softened 1 egg 3 egg yolks 2 cups finely crushed saltine crackers (1/4 lb.) 1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup ReaLemon® Lemon Juice from Concentrate Preheat oven to 350°. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden. With mixer or wire whisk, beat 3 egg yolks Eagle Brand and ReaLemon. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes longer or until set and top is golden. Cool. Refrigerate within 2 hours. Cut into bars. Store covered in refrigerator. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
