Who doesn't love lemon, which is devilishly rich in these bars made with a simple, pre-baked crust topped with an airy, rich lemony cream layer.
3 cups all-purpose flour
12 oz. unsalted butter, melted
1 1/2 qt. LUCKY LEAF® Lemon Pie Filling
1 lb. cream cheese, softened
2 cups confectioners' sugar
2 tsp. vanilla extract
1 lb. frozen whipped dessert topping, thawed
Pre-heat oven 350°F. Lightly grease a half sheet pan.
In a mixing bowl equipped with a paddle attachment, mix flour and butter until crumbly. Spread into the bottom of the prepared pan. Bake 2530 minutes until crust is firm and starting to brown. Remove from heat and cool to room temperature on a cooling rack. Hold.
In a mixing bowl equipped with a paddle attachment, mix Lucky Leaf® Lemon Pie Filling, cream cheese, confectioners' sugar and vanilla until smooth. Remove from mixer.
Fold whipped topping into lemon mixture until smooth. Spread evenly over cooled crust in hotel pan. Cover top and refrigerate at least 2 hours before cutting to serve.
To serve, cut bars into 24 pieces and serve topped with a sprinkling of confectioners' sugar, if desired.