1/2cupStar extra light olive oil,
2 1/2cupsCentral Market™ Organics pure cane sugar,
1 3/4cupsH-E-B the baker's® scoop soft wheat flour',
4TablespoonsFresh lemon juice,
1teaspoonGrated lemon rind,
1/4cupH-E-B Powdered Sugar,
1Heat oven to 350F.
2Combine Star Light Olive Oil, 1/2 cup Central Market™ Organics Pure Cane Sugar, and 1 1/2 cups of H-E-B The Baker's Scoop Soft Wheat Flour in a mixer bowl. Blend with an electric mixer on medium speed for 1 minute until crumbly. Press the flour mixture into an ungreased 9" X 13" baking pan. Bake on center oven rack for 20 minutes. Cool and set aside.
3Place eggs in clean mixer bowl and blend with electric mixer on medium speed for 1 minute until light yellow and fluffy. Add 1/4 cup of remaining flour, lemon juice, McCormick Vanilla and 2 cups Central Market™ Organics Pure Cane Sugar. Mix for 1 more minute.
4Pour egg mixture over the baked crust and bake on center oven rack for 25 minutes. Remove from oven and sprinkle lightly with 1/4 cup powdered sugar. Cool completely and cut into 22 bars 1 x 4 1/2 inches
No Nutritional Information Available