Lemon Gingerbread Bars

1/3 cup molasses
1/4 cup packed brown sugar
2 tablespoons shortening
3 tablespoons cold water
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 cup granulated sugar
1 tablespoon grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs

Stir together molasses, brown sugar and shortening in large bowl. Stir in cold water. Stir in flour, baking soda, ginger, salt, allspice, cloves and cinnamon. Heat oven to 350 F. Grease 13x9x2-inch rectangular pan. Press in bottom and 1/4 inch up sides of pan. Bake 10 minutes. Meanwhile, beat 1 cup granulated sugar, 1 tablespoon grated lemon peel, if desired, 3 tablespoons lemon juice, 1/4 teaspoon baking powder, 1/4 teaspoon salt and 3 eggs with wire whisk or spoon about 1 minute or until well mixed. Pour over hot crust. Bake 20 to 25 minutes or until set. Cool completely. Sprinkle with powdered sugar. Decorate as desired. For bars, cut into 6 rows by 4 rows. Store tightly covered.

Servings: 24
Servings: 1

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