Cookie Crust Lemon Bars

ACTIVE TIME: 30 min. TOTAL TIME: 4 hrs. SERVES: 24

This twist on a classic treat is a cinch to whip up, thanks to a crust made with store-bought cookie dough

1⁄3 cup + 1⁄ cup all-purpose flour

2 Half of 16.5-oz. tube refrigerated sugar cookie dough

7 eggs

1 3⁄4 cups granulated sugar

2 tsp. grated lemon zest

1 cup lemon juice (from about 6 lemons)

1⁄2 tsp. baking powder

3 Tbs. confectioners’ sugar Lemon slices and mint (optional)

1 Heat oven to 325°F. Line 13"x9" baking pan with enough foil to overhang sides by 2"; coat with cooking spray. In bowl, knead 1⁄3 cup flour into cookie dough; press into bottom of pan. Prick with fork. Bake until golden, 13–15 min. Cool on rack.

2 Whisk eggs with granulated sugar; stir in lemon zest and juice. Mix remaining flour with baking powder. Sift over eggs; whisk until combined. Pour over crust. Bake until set, 30–35 min. Cool. Cover; chill. Sprinkle with confectioners’ sugar. If desired, garnish with lemon slices and mint.

Per serving: Cal. 141 Pro. 3g Carb. 26g Fiber 0g Sug. 20g Chol. 55mg Sod. 57mg Total fat: 3g Sat. 1g Trans. 0g