Nutrition Facts

Serving Size 85 g

(Approx. 20 Servings)

Amount Per Serving

Calories	240	Calories From Fat	60

% Daily Value*

Total Fat 6 g	9%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 75 mg	25%

Sodium 135 mg	6%

Total Carbohydrate 43 g	14%

Dietary Fiber 0 g	0%

Sugars 34 g

Protein	3 g

Vitamin A 2%	•	Iron 4%

Vitamin C 10%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sheet pan Variegated Pink Lemon Bars

Prep Time

5 hours

Cook Time

30 minutes

Total Time

5 h 30 m

Serves

20 People

Ingredients

Recipe makes 20 Servings

32 Oz Pillsbury Refrigerated Sugar Cookie Dough, 2-(16oz packages)

8 H-E-B Cage Free Large Brown Eggs

1 cup(s) Limoneira Pink Lemons, juice only plus 3 tbsp pink lemon zest

2 1/2 cup(s) granulated sugar

1/2 cup(s) Hill Country Fare Corn Starch

2 Tsp H-E-B Pure Madagascar Bourbon Vanilla Extract

1/2 Tsp H-E-B Fine Crystals Mediterranean Sea Salt

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Instructions

Preheat oven to 350°F.

Spray a standard half sheet pan liberally with non-stick spray and press cookie dough evenly into pan and up the sides to create an edge.

Bake approximately 10 to 15 minutes (cook time depends on type of cookie dough used) or until cookie is just set and very lightly browned. Remove from oven.

While still warm, use a spatula to gently press down cookie and sides that have risen during baking to make it even and flatten it out slightly. Set aside to cool completely.

While cookie is cooling make the filling. In a blender add eggs, lemon juice, zest, sugar, corn starch, vanilla, and salt. Blend on high until smooth with no lumps.

Pour filling into cooled crust and shake to evenly distribute. Bake 15 minutes, turn off oven, and let sit for 5 minutes. Remove from oven and cool at room temperature for 1 hour.

Cover and refrigerate for at least 4 hours (overnight is recommended) to allow bars to fully set up and gel.

To serve, cut into squares and garnish with powdered sugar or whipped cream.

Chef's Note: For rolling out cookie dough, dust with a little flour if cookie dough starts to warm up too much and become sticky. Once cookie dough is evenly in pan, dock dough evenly with a fork to keep it from puffing too much during baking.