Friday, February 3, 2017

SHORTBREAD CRUST LEMON BARS

Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 tsp grated lemon peel
1 tsp grated orange zest
3/4 cup cold butter

In a food processor, combine the first 4 ingredients; cut in butter until crumbly. Process mixture until it forms a ball. Pat mixture into a lightly greased 9 x 13-inch baking pan. Bake at 350 degrees 12-14 minutes or until set and edges are lightly browned.

Meanwhile make the following Filling:
4 large eggs
2 cups granulated sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 tsp grated lemon peel
2 tsp grated orange peel
1 tsp baking powder

In a mixing bowl combine all filling ingredients, mixing well. Pour filling over the hot crust and bake 14-16 minutes or until set and lightly browned.

While bars bake make the following Topping:
2 cups sour cream
1/3 cup granulated sugar
1/2 tsp vanilla extract

Combine all the topping ingredients together well; spread over the filling. Bake for another 7-9 minutes or until the topping is set.

Remove from oven and cool in pan on a wire rack.

Refrigerate overnight.

Cut into 36 bars before serving.

Note: This is a file photo.



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