My granddaughter is allergic to eggs and I saw a recipe a few days ago that used eagle brand milk and lemon juice as the topping. I thought I saved the recipe but I guess I didn't...I don't know if I saw it on this board or somewhere else, but thought perhaps someone here could help me. I appreciate your help. Thanks
grandmom3

Here's a recipe I found on KraftFoods.com. It's not exactly lemon bars, but sounds delicious and easy.

Lemon Chiffon Bars


Recipe Rating: 5 stars

Prep Time: 25 min
Total Time: 2 hr 25 min
Makes: 16 servings, 1 bar each


1 cup flour
1/4 cup sugar
1/2 cup (1 stick) butter, melted
25 JET-PUFFED Marshmallows
2 tsp. grated lemon peel
1/4 cup lemon juice
1 cup thawed COOL WHIP Whipped Topping
16 fresh raspberries



PREHEAT oven to 350°F. Mix flour, sugar and butter until well blended. Press firmly onto bottom of greased 8-inch square baking pan. Bake 15 min. or until lightly browned. Meanwhile, mix marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly. Remove from heat. Cool crust and marshmallow mixture completely.
ADD whipped topping to marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust. Refrigerate at least 2 hours or until slightly firm.
CUT dessert into 16 bars to serve; top each bar with a raspberry. Store leftover bars in tightly covered container in refrigerator.


HTH
Laura