Pecan Lemon Bars

"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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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  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.

Reviews

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I do like this. I am a lemon bar fan and this is a very nice variation on that. It is more on the cake like side of lemon bar rather than the custard kind. I would like to try it substituting...

For me it turned out a bit soupy in the middle and we had to eat it with a spoon so I would bake the crust portion a bit longer, but that is probably user error. All in all these were a wonderfu...

I was looking for a quick, easy bar recipe and had a roll of sugar cookie dough, so despite the lack of reviews I decided to give these a try. The suggestion of lime & coconut by another review...

these were excellent and very quick & easy to make. great for a quick potluck dish

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