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Recipe Yield: 12 bars
Prep Time: 20 minutes
Max Hold Time: 3 days (refrigerated)
1/2 lb unsalted butter, melted
2 cups of powdered sugar
2 cups all-purpose flour
Pinch of salt
½ cup bottled lemon juice
Zest of ½ lemon
3 cups granulated sugar
6 TBSP all-purpose flour
1 ½ tsp baking powder
2 Mint leaves
Spray a 9x13 pan with nonstick spray and press a pan liner into a pan and along the edges.
Microwave butter until melted. In a large bowl, combine melted butter, powdered sugar, 2 cups of flour, and salt and mix with gloved hands until dough forms.
Press into bottom of lined pan.
Bake crust at 325 degrees for 18-20 minutes until golden brown, rotating halfway through.
Meanwhile, combine lemon juice, zest, eggs, granulated sugar, 6 TBSP flour and baking powder in the same large bowl as the crust. Whisk until smooth.
Pour into hot crust, scraping bowl with a spatula.
Bake an additional 25-30 minutes, or until set (not jiggly in center).
Cool fully on speed rack.
Cut into 12 pieces and serve with garnish. (Do not garnish until ready to display.)
Store covered in the refrigerator for up to 3 days.
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