PA Baker
Master Chef
This recipe was in our newspaper today and I thought it sounded interesting:
Lemon Crumb Cookie Bars
1 (18.5 oz) package lemon or yellow cake mix
2 c finely crushed saltine crackers (4 oz)
1/2 c lemon juice
1/2 c butter, softened
1 egg plus 3 egg yolks
1 (14 oz) can condensed milk
Preheat oven to 350F. With mixer, beat cake mix, butter and 1 egg in large bowl until crumbly. Stir in saltine cracker crumbs. Set aside 2 cups crumb mixture. Press remaining crumb mixture on bottom of greased 13"x9" baking pan. Bake 15-20 minutes or until lightly golden. With mixer or wire whisk, beat 3 egg yolks with condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes longer or until set and top is golden. Cool and refrigerate within 2 hours. Cut into bars.
Makes 24-36 bars.
Lemon Crumb Cookie Bars
1 (18.5 oz) package lemon or yellow cake mix
2 c finely crushed saltine crackers (4 oz)
1/2 c lemon juice
1/2 c butter, softened
1 egg plus 3 egg yolks
1 (14 oz) can condensed milk
Preheat oven to 350F. With mixer, beat cake mix, butter and 1 egg in large bowl until crumbly. Stir in saltine cracker crumbs. Set aside 2 cups crumb mixture. Press remaining crumb mixture on bottom of greased 13"x9" baking pan. Bake 15-20 minutes or until lightly golden. With mixer or wire whisk, beat 3 egg yolks with condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes longer or until set and top is golden. Cool and refrigerate within 2 hours. Cut into bars.
Makes 24-36 bars.
