With real lemon. Natural and artificial flavor. Sweet yet tart lemon filling on a buttery shortbread crust. Tested & approved: Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 1-1/2.
Directions: Do not eat raw bar batter. You will need: 1/3 cup water, 3 eggs. 1. Heat oven to 350 degrees F (any type pan). Stir together filling mix, water and eggs (a few lumps will remain); set aside. 2. Press ready-mixed crust (dry) in bottom of ungreased 8 inch to 9 inch square pan. Bake 10 minutes. 3. Stir filling mixture again; pour over hot crust. Bake 27 to 32 minutes (if using dark or nonstick pan, shorten bake time by 5 minutes) or until top begins to brown; cool completely. Sprinkle with powdered sugar if desired. For ease in cutting, use wet knife. Store tightly covered. Betty's tip: for 13 inch x9 inch pan, use 2 boxes of mix; double all ingredients. Bake shiny metal or glass pan 32 to 37 minutes. Bake dark or nonstick pan 25 to 30 minutes. High altitude (3500-6500 ft): for 1 box, stir 1 tbsp all-purpose flour into dry filling mix. For 2 boxes in 13x9-inch pan, stir in 2 tbsp all-purpose flour into dry filling mix. Grease bottom and sides of pan. Bake 8 inch x 8 inch 32-37 min, 9 inch x 9 inch 30-35 min, 13 inch x 9 inch 38-43 min. Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch
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