A new year has started, and I failed to wish you guys a happy new year on time. Please accept this belated wishes and have the greatest year ahead of you!
To start off this year sweet, I thought I can write this recipe I made over Christmas to share with neighbors.Â Since only a tiny bit was left home, I had to make one more batch the next day.Â If you are familiar (and in love) with Krusteaz’ Key Lime Bars, this will save your day!
Found the recipe in Wisconsin Electric’s “The Cookie Book” that they have distributed in 1998.
|Lemon Almond Bars|
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/4 tsp salt
- 2 cups all purpose flour
- 4 eggs
- 1.5 cups sugar
- 1/4 cup all purpose flour
- 2 Tbsp grated lemon zest
- 1/3 cup lemon juice
- 1.5 cup sliced almonds
- In bowl, cream together butter, sugar and salt until light. Stir in flour. Press into ungreased 9×13 baking dish, bake at 325F for 35 mins or until brown
- In bowl, whisk all the topping ingredients (minus the almonds) until smooth. Pour over base. Sprinkle with sliced almonds. Bake at 325F for 20 – 25 mins (or until set)
- Cool and cut into squares. Makes 15 big or 60 small ones