Glazed Lemon Pie Bars

<strong>Bars</strong>:

1. Preheat oven to 350F. Spray a 15x10x1-inch jelly roll pan with cooking spray; set aside. Optionally, line the pan with a sheet of foil and spray with cooking spray. The advantage is you can lift the bars out by the foil and cut them more neatly on a cutting board.

2. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, sugar, salt, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.

3. Add the eggs, one at a time, beating well after each addition. Stop and scrape down the sides of the bowl.

4. Add the extracts and beat on medium-high speed to incorporate, about 30 seconds.

5. Gradually add the flour and beat on medium-low speed to incorporate, about 1 minute.

6. Turn about 75% of the dough out into a prepared pan and spread with a spatula to create a smooth, even, flat layer. It’s sticky, tacky, and requires some patience, but just keep spreading and finessing it into the corners.

7. Add the pie filling and spread to evenly distribute leaving a 1/4-inch bare margin from edges of pan. It spreads while baking and trying to prevent filling from sticking to sides of pan is advised so it doesn’t burn.

8. Drop remaining dough by 2-teaspoonfuls over pie filling. It’s very sticky and I find it easiest to use a 2-tablespoon cookie scoop  filled about halfway. The dough will spread together somewhat as the bars bake.

9. Bake for 35 minutes, or until dough on top and around the edges is very lightly golden brown.

10. Allow bars to cool completely in pan on a wire rack.