Spongebob Lemon Bars

• 2 stick salted butter (softened)
• 1/2 cup powdered sugar
• 2 cup gluten-free flour blend
• 1/2 cup gluten-free flour blend
• 1 cup granulated sugar
• 4 eggs
• 1 tbsp lemon zest
• 33/50 cup lemon juice
• 1 White Icing (for eyes and teeth)
• 1 Blue Icing (for eyes)
• 1 Pink Icing (for cheeks)
• 1 Black Icing (for smile)
• 1 Leftover lemon filling (for nose)

1. PREPARE THE CRUST: Heat the oven to 350 F and grease the pan (I used a 9 x 13 inch).
2. Using an electric mixer, cream the butter (which I diced and let sit at room temperature) and slowly add sugar.
3. Once those have been blended, add the flour in small portions
4. Put the crumbly mixture into the pan and flatten.
5. You can use a roller, I just used my hands.
6. Bake the shortbread crust for 18 minutes.
7. PREPARE THE FILLING: While the crust is baking, whisk the flour and sugar in a bowl.
8. Add the eggs, lemon zest, and lemon juice to the mixture.
9. After the crust has cooled, pour the lemon filling mixture over it and bake for 20 minutes.
10. Once it's done, let it cool at room temperature and then put it in the fridge to chill for a few hours.
11. Cut it into squares/rectangles/triangles any shape and decorate!
12. You can dust the bars with powdered sugar for simple elegance, but this time I used icing to make Spongebob's face.
13. Inspired by Rosanna Pansino's Spongebob Lemon Bars!

butter, powdered sugar, flour, flour, sugar, eggs, lemon zest, lemon juice, white icing, icing, icing, black icing, lemon filling

Taken from cookpad.com/us/recipes/340978-spongebob-lemon-bars (may not work)