Today I made these for Ronald McDonald House. I love baking there! The people are so nice and helpful! 🙂
This recipe is from one of my friends on MixingBowl. I love that site! I get so many wonderful recipes and I have made lots of friends! It’s a great website!! The lady who posted this recipe got it from Fine Cooking Magazine.
Lemon Shortbread Bars:
For the Crust:
14 tbsp unsalted butter, melted and cooled to just warm
1/2 cup granulated sugar
1/2 tsp. salt
2 cups plus 2 tbsp. all-purpose flour
For the Lemon Topping:
4 large eggs
1-1/4 cups granulated sugar
3 tbsp. all-purpose flour
1/8 tsp. salt
3/4 cup lemon juice
1 tbsp. lemon zest
1 cup powdered sugar
To make the crust: Line a 9×13 baking pan with foil, and lightly spray with cooking spray.In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour to make a stiff dough. Press the dough evenly into the bottom of prepared pan. Prick the dough with a fork. Refrigerate the pan for 30 minutes or freeze for 5-7 minutes, until dough is firm.
Meanwhile, position a rack near the center of oven and heat to 325 degrees. Bake until crust is golden brown and set, about 30 minutes. Meanwhile make the lemon topping.
For the Topping: In a medium bowl, whisk the eggs, sugar, flour and salt together until smooth, about 1 minute. Whisk in the lemon juice and zest. Pour the topping over hot crust. Return the pan to the oven and increase the heat to 350 degrees. Bake until the topping is set in the center (it will no longer wiggle in the middle when pan is moved) and the edges are golden, about 20-25 minutes. Cool completely on wire rack before dusting with powdered sugar. Enjoy!