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Pecan Lemon Bars

By: June Trom  
"June Trom of Blooming Prairie, Minnesota takes advantage of convenient refrigerated cookie dough to make these luscious lemon squares. 'My 27 grandchildren love their sweet and tangy flavor,' she reports."

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Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

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Original Recipe Yield 24 servings
 

Ingredients

  • 1 (18 ounce) package refrigerated sugar cookie dough
  • 1 cup chopped pecans, divided
  • 1/3 cup corn syrup
  • 1/4 cup lemon juice
  • 1 egg, beaten
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon grated lemon peel
  • 1/2 cup sugar
  • 5 teaspoons all-purpose flour
  • confectioners' sugar

Directions

  1. Cut dough into 1/2-in. slices; press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1/2 cup pecans; press firmly into crust. Bake at 375 degrees F for 10-12 minutes or until light golden brown.
  2. Reduce heat to 350 degrees F. In a bowl, combine the corn syrup, lemon juice, egg, butter and lemon peel. Combine sugar, flour and remaining pecans; stir into lemon mixture until blended. Pour over crust. Bake for 18-20 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
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