Lemon Shortbread Bars

Ingredients

• Non-stick cooking spray, vegetable oil, or melted butter for the pan
• ½ tsp. table salt
• 4 large eggs
• 1 Tbs. confectioners’ sugar
• ¹/₈ tsp. table salt
• 3 Tbs. unbleached all-purpose flour
• 1-¼ cups granulated sugar
• + 5 more ingredients
• • 9-½ oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  • ½ cup granulated sugar
  • 7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
  • 1 Tbs. packed, finely grated fresh lemon zest (from 2 lemons, using a rasp-style grater)
  • ¾ cup fresh lemon juice (from 3 to 4 lemons)

Line a straight-sided 13 x 9 inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the lemon topping from sticking. In a medium bowl, stir to...

View full recipe at Fine Cooking