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Ingredients
- Shortbread Crust:
- 3/4 cup butter (softened)
- 2/3 cup confectioners' sugar
- 1-1/2 cups plus 3 tablespoons all-purpose flour (divided)
- Lemon Filling:
- 4 large eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons grated lemon zest (from about 2 large lemons)
- 2/3 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
- 1/3 cup milk
- Additional confectioners' sugar for sprinkling on top
Preparation
Step 1
Preheat oven to 350 degrees. Grease a 9×13 pan and set aside.
In a large mixing bowl, beat butter and confectioners’ sugar until blended. Slowly beat in 1 1/2 cups flour.
Press into the bottom of a greased 13×9 pan and bake for 18-20 minutes until golden brown.
While baking, in a small bowl whisk eggs, sugar, zest, lemon juice, milk and remaining 3 T flour until frothy. Pour over the hot crust.
Turn oven to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown.
Cool completely on a wire rack. Dust the top with additional confectioners’ sugar. Cut into bars and refrigerate leftovers.