For those who prefer a tangy treat, serve these citrusy tidbits.
- Portion size 40 servings
- Credits : Holiday Baking: 2004
Ingredients
Topping:
Method
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.
In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325°F (160°C) oven until golden, about 25 minutes. Let cool in pan on rack.
Topping: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.
Bake in centre of 325°F (160°C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Nutritional facts <b>Per bar:</b> about
- Sodium 63 mg
- Protein 1 g
- Calories 99.0
- Total fat 4 g
- Cholesterol 31 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 2.0
