|Serving Size 1 2-inch bar|
|Servings Per Container 16|
|Amount Per Serving|
|Calories 150||Calories from Fat 25|
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 29g||10%|
Lemon Filling: Sugar, Dextrose, Food Starch-Modified, Canola or Soybean Oil, Citric Acid, Salt, Natural Flavor, Lemon Juice Powder, Malic Acid, Yellow 5, Yellow 5 Lake, Yellow 6, Yellow 6 Lake. Crust: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, may contain Malted Barley Flour), Sugar, Partially Hydrogenated Soybean and Cottonseed Oils, Whey (Milk Protein), Salt, Sodium Bicarbonate, Natural Flavor (contains Milk Derivatives).
You will need: 1/3 cup water; 3 eggs. Tip!: For Lemon Cream Bars, substitute cream for water in preparing the filling. 1. Heat oven to 350F. Generously grease bottom and sides of 8 x 8 x 2-inch baking pan. 2. Stir together water and eggs until well blended. Add lemon filling mix and stir with a whisk until smooth. Allow to sit while crust is baking. 3. Press crust mix firmly into bottom of pan. Bake 8 minutes; crust will be pale. 4. Stir filling mixture again and pour over hot crust. Bake 26-28 minutes or until edges begin to brown. For ease of cutting, chill 1-2 hours. Store in the refrigerator. Makes 16 lemon bars. High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon water to filling.
P.O. Box 88176 Seattle, WA 98138-2176