A tangy twist on lemon bars. Delicious margarita mix is the base for this scrumptious cookie bar.
| Yield | |
|---|---|
| Source | Missy Penney, Chattanooga, TN |
| Prep time | 1 hour |
| 1 3⁄4 | Cup | flour |
| 1⁄2 | Cup | powdered sugar |
| 1 | Cup | butter (softened) |
| 4 | eggs (beaten) | |
| 1 1⁄2 | Cup | sugar |
| 1⁄4 | Cup | flour |
| 1⁄2 | Teaspoon | baking powder |
| 1⁄3 | Cup | frozen margarita mix (thawed) |
| 2 | Teaspoon | lime zest |
| powdered sugar |
Crust:
Combine ingredients and mix on low speed with mixer until crumbly. Press into a 9 x 13 dish. Bake at 350° for 20-25 minutes.
Filling:
Mix beaten eggs, sugar, flour, and baking powder. Add thawed margarita mix and lime zest. Stir and pour filling over warm crust. Bake an additional 18-22 minutes until filling is set. Let cool. Sift powdered sugar on top for garnish.
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