1/2 cup Star extra light olive oil
2 1/2 cups Central Market™ Organics pure cane sugar
1 3/4 cups H-E-B the baker's® scoop soft wheat flour'
4 H-E-B eggs
4 Tablespoons Fresh lemon juice
1 teaspoon McCormick vanilla
1 teaspoon Grated lemon rind
1/4 cup H-E-B Powdered Sugar
Heat oven to 350F.
Combine 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.
Place 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.
Pour 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
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