Shortbread Lemon Bars

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Shortbread Lemon Bars

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 3/4 cup cold butter
FILLING
  • 4 eggs
  • 2 cups sugar
  • 1/3 cup lemon juice
  • 1/4 cup all-purpose flour
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon baking powder
TOPPING
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. In a food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 12–14 minutes or until set and the edges are lightly browned.

  2. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14–16 minutes or until set and lightly browned.

  3. Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7–9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving.

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