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Krusteaz Gluten Free Meyer Lemon Bar Mix - 18.42 Oz - 18.42 OZ
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Calories | 110.0kcal | (-) | ||||
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Total Fat | 1.5g | 2% | ||||
Saturated Fat | 0.5g | 3% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 95.0mg | 4% | ||||
Potassium | 30.0mg | 0% | ||||
Total Carbohydrate | 23.0g | 8% | ||||
Dietary Fiber | 0.0g | 0% | ||||
Total Sugars | 17.0g | (-) | ||||
Added Sugars | 16.0g | 32% | ||||
Protein | 1.0g | (-) | ||||
Calcium | 10.0mg | 0% | ||||
Iron | 0.2mg | 0% |
contains: milk, soy.
You Will Need: Water: 1/3 up (for filling) + 1 tbsp (for crust); Eggs: 3; Butter, Melted: 4 tbs (1/2 stick). Tip: For more tart lemon flavor, squeeze the juice of one lemon into measuring cup and add water to make 1/3 cup liquid. Add to filling. 1. Heat: Heat oven to 350 degrees F. Grease bottom and sides of 8x8-inch pan. 2. Whisk: Whisk 1/3 cup water, eggs and Meyer lemon filling mix until well blended. Set aside. Do not eat raw batter. 3. Stir: Stir 1 tablespoon water, melted butter and crust mix until crumbly dough forms. Press dough firmly and evenly into bottom of pan. Bake 12-14 minutes. 4. Bake: Whisk filling mixture again and pour over hot crust. Bake 24-26 minutes or until edges begin to brown. For ease of cutting, chill at least 2 hours. Store in refrigerator. High Altitude: (over 5000 feet): Prepare as directed, adding 1 tablespoon water to filling.
Continental Mills, Inc.
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