Krusteaz Meyer Lemon Bar Mix 19.35oz
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With a sweet and tangy filling and a light, crumbly shortbread crust, Krusteaz Meyer Lemon Bars raise the bar. This American classic is easy to make and tastes like lemonade on a plate. Family owned since 1932, our story started in Seattle with an easy-to-prepare pie crust mix named “Krusteaz” (crust + ease). Our innovative spirit helped us grow from a Northwest tradition to a national favorite bringing families together through great tasting food. Today our product line includes pancakes, waffles, muffins, breads, cookies, dessert bars, cornbread, crumb cakes and more. One bite and you’ll know why Krusteaz is a such a cherished tradition.
This American classic is easy to make and tastes like lemonade on a plate. Krusteaz Meyer Lemon Bar Mix just needs water, egg and butter and it will be done in 4 easy steps. This mix can also be used to make many other lemon-y treats. Contains eggs, soy and tree nuts.
- A delicious American classic
- Sweet, tangy filling tops a tender crust
- Easy to make - add water, eggs and butter
- Perfect for parties, bake sales, or to enjoy for yourself
- No artificial flavors or preservatives
Ingredients: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean and Palm Oil, Dextrose, Whey (Milk, Protein), Food Starch—Modified, Salt, Citric Acid, Natural Flavor (Contains Milk), Whole Lemon Powder (from Meyer Lemons), Corn Syrup Solids, Baking Soda, Lemon Juice Solids, Color (Annatto, Turmeric).
Instructions: You'll Need: 1/3 Cup Water, 3 EggsTip: For Meyer Lemon Cream Bars, substitute cream for water in preparing the filling.1. Heat oven to 350°F. Heat oven to 350°F. Grease bottom and sides of 8x8-inch pan.2. Whisk filling mix and other ingredients. Whisk water, eggs and Meyer lemon filling mix until well blended. Set aside.3. Press crust mix firmly. Press crust mix firmly into bottom of pan. Bake 8-10 minutes.4. Whisk filling mixture again. Whisk filling mixture again and pour over hot crust. Bake 26-28 minutes or until edges begin to brown. For ease of cutting, chill at least 1 hour. Store in refrigerator.High Altitude (over 5,000 feet): Prepare as directed, adding an additional 1 tablespoon water to filling.