• 1/2 cup butter, softened 125 mL
• 1/3 cup sugar 75 mL
• 1 1/4 cup all purpose flour 300 mL
• 2/3 cup finely chopped toasted pecans, divided 150 mL
• 1 pkg. SHIRRIFF Lemon Pie Filling & Dessert Mix
• 2 eggs, lightly beaten

1. Cream butter and sugar. Add flour and mix until combined. Stir in half of the pecans. Press dough in bottom of lightly greased 13" x 9" (3.5 L) baking pan. Bake at 350 °F (180 °C) for 12 minutes, or until edges are just starting to brown.
2. Meanwhile, add lemon pie filling and lemon zest to eggs, stirring until combined and dissolved. Spread evenly over crust. Sprinkle with remaining pecans (or sprinkle on one half only leaving the other half plain). Bake an additional 10 minutes, or until set. Cool; cut into bars (1" x 3" / 2.5 cm x 7.5 cm).

Makes 36 bars.
Prep time: 15 minutes
Bake time: 22 minutes
Easy-to-prepare lemon bars, perfect for gift giving, exchanges and holiday cookie trays.
Tip: If desired, sift icing sugar over cooled bars and garnish with pecan halves or lemon jellies.
Per serving: 87 Cal; 1 g Pro; 4.4 g Fat; 11.1 g Carb; 0.3 g DFib