I love these lemon bars. They are a perfect addition to that tray of goodies for the neighbor.
Shortbread:
3/4 cup butter, @ room temperature
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
Filling:
2 lemons
4 eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
1. Mix shortbread ingredients until it holds together. Place in an ungreased 9x13 inch pan and press. Bake 20 minutes or until edges are brown.
2. Make lemon filling. Wash and dry lemons, then grate the rinds using small holes on the grater for 2 tbs. of zest. Squeeze the juice until you get 1/3 cup.
3. Whisk together eggs and sugar. Whisk in the flour, stir in the lemon zest and juice. Pour filling over shortbread and bake for 20-25 minutes.
4. Cool and dust with powdered sugar.
* 350 Degrees
You can substitute lemon juice concentrate if you don't have a fresh lemon. Approximately 2 1/2 tablespoons equals the juice of one medium size fresh-squeezed lemon.
1 comment:
At what temp should the oven be? 350? Also, can I substitute lemon juice for the lemons and leave out the zest? I know lemons are better, but I don't always have them on hand and I always have lemon juice on hand.
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