low-cal feeds a crowd quick

lemon bars deluxe

►make ahead up to 12 hours

Prep: 20 minutes Bake: 45 minutes at 350°F Chill: 12 hours Makes: 18 servings

• 2 cups all-purpose flour
• ½ cup powdered sugar
• 1 cup butter, softened
• 4 eggs, lightly beaten
• 1½ cups granulated sugar
• 1 tablespoon finely shredded lemon peel (set aside)
• ⅓ cup lemon juice
• ¼ cup all-purpose flour
• Powdered sugar
• Crushed lemon drops (optional)

1. Preheat oven to 350°F. In a large bowl stir together 2 cups flour and ½ cup powdered sugar; add butter. Beat with an electric mixer on low to medium speed just until mixture begins to cling together. Press evenly onto the bottom of an ungreased 13×9×2-inch baking pan or 13½×9½×3-inch disposable foil pan. Bake about 25 minutes or until lightly browned.

2. Meanwhile, for filling, in a medium bowl combine eggs, granulated sugar, and lemon juice. Whisk in ¼ cup flour and the lemon peel. Pour evenly over baked layer.

3. Bake for 20 minutes or until edges begin to brown and center is set. Cool in pan on a wire rack. Cut into bars. Tightly cover bars in pan and chill overnight.

4. Sprinkle bars with additional powdered sugar and, if desired, crushed lemon drops.

Per serving: 184 cal., 9 g fat (5 g sat. fat), 55 mg chol., 66 mg sodium, 25 g carb., 0 g fiber, 3 g pro.

When preparing food to tote to a gathering you can’t beat the convenience of aluminum foil pans. Use them to bake in or simply to transport food and other items.