LEMON SHORTBREAD BARS
Categories Cookies Food Processor Citrus Dairy Fruit Dessert Bake Easter Fourth of July Kid-Friendly Lemon Spring Summer Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16
Number Of Ingredients 20
Steps:
- For crust:
- Preheat oven to 350°F. Lightly coat 13x9x2-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°F.
- 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.)
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Md Afif Hossen
[email protected]These bars were a complete failure. The shortbread crust was too crumbly and the lemon filling was too tart.
asif butt
[email protected]I found these bars to be a bit dry. I think I needed to add more butter to the shortbread crust.
Sohaila Amr
[email protected]These bars were a bit too sweet for my taste, but I think I just used too much sugar.
Gavin Hickey
[email protected]I would definitely make these bars again, but I would make a few changes. I would use less lemon juice and I would chill the shortbread crust for longer.
Subas Adhikari
[email protected]Overall, I thought these bars were pretty good. They were easy to make and they tasted good, but they weren't anything special.
Seany Casey Christensen
[email protected]I had some trouble getting the shortbread crust to hold together. I think I needed to chill it for longer.
Sarmila Basnet
[email protected]These bars were a bit too tart for my taste, but I think I just used too much lemon juice.
Misbah Rao
[email protected]I made these bars for a bake sale and they sold out in minutes! Everyone loved them.
Werner Beyers
[email protected]I love the combination of lemon and shortbread. These bars are the perfect balance of tart and sweet.
Khan sameer
[email protected]These bars were so easy to make and they turned out perfectly. I'll definitely be making them again.
Kargbo Morlai
[email protected]I've made these bars several times now and they're always a favorite. They're perfect for any occasion.
James Simango
[email protected]I'm not a huge fan of lemon desserts, but these bars were surprisingly good. The lemon flavor was subtle and not overpowering.
Therese
[email protected]I made these bars for a party and they were a hit! Everyone loved them. They're so easy to make and they taste amazing.
Imran Ashraf
[email protected]These lemon shortbread bars were a delightful treat! The shortbread crust was perfectly buttery and crumbly, and the lemon filling was tart and refreshing. I loved the combination of flavors and textures.