Light Lemon Bars

We’ve added vanilla beans to the delicate crumb crust of these mouth-watering lemony favorites. Bakers will add this recipe to their family gatherings for generations to come.

Ingredients

• ¾ cup all-purpose flour
  
• 3 tbsp granulated sugar
  
• ¼ cup unsalted butter, not too soft or too hard
  
• 1 Rodelle Vanilla Bean, scraped (keep seeds)
  
• 1 egg
  
• 1 egg white
  
• 2/3 cup granulated sugar
  
• 2 tbsp all-purpose flour
  
• ¼ tsp grated lemon peel
  
• 2 tbsp lemon juice
  
• 1 tbsp water
  
• ¼ tsp baking powder
  
• 1 tbsp powdered sugar
  

Directions

• Preheat oven to 350°F. Spray 8x8 inch baking pan with non-stick spray.
  
• In a food processor combine ¾ cup flour, 3 tbsp granulated sugar and the vanilla seeds. Pulse in the butter until crumbly.
  
• Pat mixture onto the bottom of the prepared pan. Bake for 15 minutes.
  
• In a medium mixing bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add 2/3 cup granulated sugar, 2 tbsp flour, lemon peel, lemon juice, water, and baking powder.
  
• Beat on medium speed for 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake for 20 to 25 minutes more or until edges are light brown and center is set.
  
• Cool in pan on wire rack.
  
• Sift the powdered sugar over the top. Cut into bars. Store in refrigerator.