Lemon Shortbread Bars

Lemon Shortbread Bars
Photo by Scott Phillips

Ingredients

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

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

Comments

Variations on Lemon Shortbread Bars

  • Lemon Shortbread Bars
    • 1/2 cup sugar
    • Nonstick vegetable oil spray
    • 2 cups sugar
    • 1/2 cup all purpose flour
    • 1/2 cup fresh lemon juice
    • Powdered sugar
    • +10 other ingredients


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