< PreviousMEgOdlSIg vNCvlbgN1191 OggzOsA EN 1 IOHEG1 Absp. NDOsM IOHEG juLcO½ Asp. bRkLGg pEwPOD1½ lCpG gKCHcaOth8 Ez. cDORH cMOOsOx sENAOGOP1½ cups pEwPODOP sugRD1 Asp. -RGLIIR O,ADRcA8 Ez. cEEI UMLp1 cup bIuObODDLOs zOsA EN 1 IOHEGiOhEG cuar¾ cup sugRD 4 Absp. uGsRIAOP buAAODx sENAOGOP2 Oggs¼ cup NDOsM IOHEG juLcOcauYA½ cup (1 sALck) uGsRIAOP buAAODx sENAOGOP1¼ cups sugRD 1 Asp. -RGLIIR O,ADRcA¼ Asp. sRIAcOSH m’I HF; WBa5NHP WOFWFJa;Sy m’5S PF; JSIFH FH I, INHTz jSIFH aHT YJ6SYSBB, aBS a Ia;WO IaTS NH OSa5SHy aHT ;ONA J6AWNF6A TSAASB; NA TN5NHSz iOhEG BiuOBOaaS vboam BabsIngbodionts120vNRASIgM, vaRShIgM, lSh vlNMvanilla, salt, egg, zest, and lemon juice, and mix until well incorporated. Add the bCk1ng p/wB9. CnB fl/$., m1x1ng $nt1l just combined.5. Gress dough evenly into the pan and bake on the center rack for 12 minutes. Allow to cool completely, and then spread cooled lemon curd over crust.caOth6. In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Fold in Cool Whip and spread over bars. Sprinkle with blueberries and lemon zest. Cover and chill 2 hours. 7. Store refrigerated in a sealed container. Makes 28 bars.1. Greheat oven to 350°F. 2. Line a 9 × 13 baking pan with foil, leaving enough to hang over the edges. Spray lightly with cooking spray. Set aside.iOhEG cuar3. In a mixing bowl, cream together the sugar and butter. Add eggs and lemon juice, and mix well. Gour into a saucepan and cook over low heat, stirring often, until thick and barely simmering (about 10 minutes). Let cool slightly. Gour into a container and chill at least an hour.cauYA4. In a mixing bowl, cream the butter and &$gC. $nt1l l1g2t CnB fl$ffyr ABB t29 iOhEG BiuOBOaaS vboam Babs cEGAlGuOrDiboctiensH? 821? )2-?362)?A .87/ ZFc c225 O0?v7?,The complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >