1/2 cup powdered sugar
1/3 cup all-purpose flour
2 to 3 large lemons (1/3 cup juice and 1 teaspoon grated peel)
1 whole egg plus 1 egg yolk
Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, foil, or generously spray with cooking spray. In large bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough. Add 1/2 cup powdered sugar, 1/3 cup all-purpose flour, 1/3 cup lemon juice, 1 teaspoon grated lemon peel and 1 whole egg plus 1 egg yolk; stir until well mixed. Pour into pan. Bake 22 to 26 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven to cooling rack. Cool completely, about 45 minutes. For bars, cut into 4 rows by 3 rows.