SigMT

INSTRUCTIONS: Preheat the oven to 350 °F. Spray a 9 x 13-inch baking pan with nonstick cooking spray. Cream together softened butter and sugar in a large mixing bowl. Add flour and salt and mix until blended. Press mixture into the bottom of a glass or metal baking pan and bake for 15 minutes until it turns a light golden brown. Don't let it get too dark, or it will overcook in the next step. Baking the crust first ensures the lemon mixture will not seep through and make a soggy crust. While the crust is baking, prepare the filling by mixing sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set. (The lemon bars are done when the edges are starting to turn golden, and the filling is set and no longer wobbly in the center.) Remove from oven and dust with powdered sugar. Cool completely and cut into squares. * Lemon Bars can be stored for up to three days in the refrigerator. Place the bars in an airtight container, separating them with wax or parchment paper. * The lemon bars can be stored for up to one month in the freezer. For best results, let them reach room temperature, wrap each bar individually in plastic wrap, and place them all in a resealable freezer bag. L E M O N B A R S w i t h S O F T & C H E W Y C R U S T INGREDIENTS: Crust • 1 cup butter softened • 1/2 cup sugar • 2 cups flour • 1/4 teaspoon salt Filling • 3 cups sugar • 6 large eggs beaten • 1 lemon zested • 1 cup lemon juice, fresh or bottled • 1 cup flour Topping • 1/2 cup powdered sugar 82 | SIGNATURE MONTANA S MT

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