100
1 cup (2 sticks) unsalted butter,
softened
2 cups sugar, divided
2 ⅓ cups all-purpose flour, divided
4 large eggs
⅔ cup freshly squeezed lemon juice
Confectioners’ sugar, for dusting
1 Preheat oven to 350˚F.
2 Place the butter, ½ cup sugar, and ½ cups flour into the 40-ounce
Master Prep Bowl. PULSE, using long pulses, until dough forms
pea-sized crumbles. Press crust into the bottom of an ungreased
9x13-inch baking dish. Bake for 15 minutes or until firm and golden
in color. Cool for 10 minutes.
3 Place the eggs, 1 ½ cups sugar, ⅓ cup flour, and lemon juice into the
40-ounce Master Prep Bowl. PULSE until smooth and sugar is dissolved,
using long pulses. Pour mixture over the baked crust.
4 Bake 20 to 25 minutes. Bars will firm as they cool. Dust with
confectioners’ sugar when completely cooled.
Lemon Bars
PREP TIME: 20 minutes COOK TIME: 35–40 minutes MAKES: 12 bars
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
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SWEET TREATS
SWEET TREATS
½ English cucumber, peeled,
cut in quarters
Juice of 1 lime
8 basil leaves, cut in half
2 tablespoons agave nectar
1 cup water
1 Place all ingredients into the 40-ounce Master Prep Bowl
in the order listed.
2 Blend for 30 seconds, or until smooth.
3 Pour mixture into ice pop molds and freeze for 8 hours
or overnight.
Cucumber, Lime & Basil Ice Pops
PREP TIME: 10 minutes FREEZE TIME: 8 hours MAKES: 4 ice pops
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
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