|Serving Size 1 bar|
|Servings Per Container 16|
|Amount Per Serving|
|Calories 150||Calories from Fat 40|
|% Daily Value*|
|Total Fat 3.5g||5%|
|Saturated Fat 0.5g||3%|
|Total Carbohydrate 29g||10%|
Lemon Filling: Sugar, Food Starch-Modified, Citric Acid, Salt, Lemon Juice Powder, Malic Acid, Natural Flavor, Corn Syrup, Yellow 5, Yellow 5 Lake, Yellow 6, Yellow 6 Lake. Crust: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and Cottonseed Oils, Sugar, Whey, Salt, Sodium Bicarbonate, Natural Flavor.
1. Stir water and eggs together until eggs are well incorporated. Add full pouch lemon filling mix and stir with a whisk until smooth. Allow to sit while crust is baking. 2. Press full pouch of complete crust frimly into bottom of pan (no additional ingredients required). Bake 8 inutes (crust will be pale). 3. Stir filling mixture again and pour over hot crust. 4. Bake 22-25 minutes or until center does not jiggle when shaken and top bigins to brown. Cool completely. Cut into squares. Sprinkle with powdered sugar (optional). Store in the refrigerator. Makes 16 lemon bars.
P.O. Box 88176 Seattle, WA 98138-2176