Shortcut Lemon Bars

This is a new recipe I though I'd try.  I got some sugar cookie dough on clearance with some recipes in mind.  My boys wish I had put this in their lunches today.  It will be a nice treat to have when they get home from school; I know they will be very excited! The recipe is adapted from Pillsbury.com.

Ingredients:
16.5 oz refrigerated sugar cookie dough
4 eggs
1 1/2 cups sugar
2 tbs flour
2 tbs margarine
1 tbs lemon extract
1/3 cup lemon juice
1-2 tbs powdered sugar (optional)

Directions:
Preheat oven to 350 degrees.

Spray a 9x13 pan with a nonstick cooking spray.  Evenly press the cookie dough in the pan.  Bake for about 15 minutes.

Meanwhile, in a large bowl, mix together the eggs and sugar together.  Then, add the flour, margarine, lemon extract, and lemon juice mixing thoroughly.  My sauce had small chunks of margarine spread about and worked out fine.

Pour over baked cookie dough.  Bake for about 20 minutes.  Their was a small portion, about a quarter, of the dish that was still "baking."  You don't want to over bake this dessert.  It will continue "baking," as it cools.  The edges were kinda browned; I just took a knife to cut that part away as it cooled.

Once completely cooled, sprinkle with powdered sugar.  My son thinks this part is necessary, while I disagree. :)

Gooey Lemon Bars

Tried a new version for some lemon bars.  Was very pleased with this recipe.  Most recipes have powdered sugar on top, but this has them plain on top and still very good.  I like that they are not gooey on top, just in the middle.  The recipe is adapted from Mr. Food.  I remember growing up watching his segments on the noonday news in OK, on t.v.

Ingredients:

crust

2 cups flour

1 cup butter or margarine

1 cup powdered sugar

filling

4 eggs

2 cups sugar

1/2 cup lemon juice

1 tsp lemon extract

1/2 cup flour

Preheat oven to 350 degrees.  Mash together the ingredients for the crust together (flour, margarine/butter, and powdered sugar).  Coat a 9x13 pan with a non-stick cooking spray.  Pour crumbled mix into the pan and press down. 

Bake in oven for 15 minutes.

For the filling, beat the eggs, sugar, lemon juice, and extract on medium speed for about a minute.  Then, add the flour, mixing well.  Once the crust is done, add the sauce on top of the crust and bake for another 30 minutes, until it is set.  The top should be firm and not sticky.  Although, the toothpick did come out gooey.  Just don't want to burn this dessert.

Wait to cut, until cooled completely.  The middle will cut clean once cooled.