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Directions<br>Easy: You Will Need: 1/3 cup water, 3 eggs. Before You Begin: Preheat oven to 350 degrees F. Grease bottom and sides of 8 x 8 x 2 inch pan or spray with non-stick cooking spray.<br>1. Stir water and eggs together until eggs are well incorporated. Add full pouch lemon filling mix and stir with a whisk until smooth. Allow to sit while crust is baking.<br>2. Press full pouch of complete crust firmly into bottom of pan (no additional ingredients required). Bake 8 minutes (crust will be pale).<br>3. Stir filling mixture again and pour over hot crust.<br>4. Bake 26-28 minutes or until edges begin to brown. For ease in cutting, chill 1-2 hours. Sprinkle with powdered sugar (optional). Store in the refrigerator. Makes 16 lemon bars.<br>High Altitude (Over 5,00 feet): Add an additional 1 tablespoon water to lemon filling. Prepare as directed.
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