lemon crumb bars |
servings: makes 24 to 36 bars |
1 (18 1/4 oz.) package lemon or yellow cake mix |
1/2 cup (1 stick) butter or margarine, softened |
1 egg |
3 egg yolks |
2 cups finely crushed saltine crackers (1/4 lb.) |
1 (14 ounce) can sweetened condensed milk (not evaporated milk) |
1/2 cup bottled lemon juice from concentrate |
preheat oven to 350°. in large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. stir in saltine crumbs. reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan. |
bake 15 to 20 minutes or until golden. |
with mixer or wire whisk, beat 3 egg yolks condensed milk and lemon juice. spread over prepared crust. top with reserved crumb mixture. |
bake 25 minutes longer or until set and top is golden. cool. refrigerate within 2 hours. cut into bars. store covered in refrigerator. |
