Lemon Shortbread Bars

Lemon Shortbread Bars
Lemon Shortbread Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • CRUST:

  • Nonstick vegetable oil spray

  • 2

    cups all-purpose flour

  • 3

    tablespoons sugar

  • 1/2

    teaspoon salt

  • 3/4

    cup unsalted butter - (1 1/2 sticks) chilled, and cut into 1/2" pieces

  • 2

    large egg yolks

  • LEMON FILLING:

  • 6

    large eggs

  • 2

    cups sugar

  • 1/2

    cup all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    cup fresh lemon juice

  • 4

    teaspoons finely-grated lemon peel

  • STREUSEL TOPPING:

  • 3/4

    cup all-purpose flour

  • 1/2

    cup sugar

  • 1/4

    teaspoon salt

  • 4

    tablespoons unsalted butter - (1/2 stick) chilled, and cut into 1/2" pieces

  • Powdered sugar for sprinkling

Directions

For Crust: Preheat oven to 350 degrees. Lightly coat 13- by 9- by 2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325 degrees. Meanwhile, prepare Lemon Filling: Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature. For Streusel: Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.) This recipe yields 16 bars. A crumb topping makes a nice addition to the classic bar cookie. Prepare the filling while the crust is baking; if the crust cools before the lemon filling is poured over it, the filling might seep beneath the crust.

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