Description
These lemon shortbread squares take lemon bars to a whole new level. Slightly tart and deliciously sweet, they are nothing short of amazing.
Ingredients
- FOR THE SHORTBREAD:
- 1-½ cup All-purpose Flour
- ½ cups Confectioners Sugar
- 2 teaspoons Grated Lemon Peel
- 2 teaspoons Grated Orange Peel
- ¾ cups Cold Butter Cubed
- FOR THE FILLING:
- 4 Eggs
- 2 cups Sugar
- ⅓ cups Lemon Juice
- ¼ cups All-purpose Flour
- 2 teaspoons Grated Lemon Peel
- 2 teaspoons Grated Orange Peel
- 1 teaspoon Baking Powder
- FOR THE TOPPING:
- 2 cups Sour Cream
- ⅓ cups Sugar
- ½ teaspoons Vanilla Extract
Preparation
Preheat oven to 350°F.
In a food processor, combine the flour, confectioners’ sugar, and lemon and orange peel. Add butter, put the lid on and process until mixture forms a ball.
Pat into a greased 13 x 9 baking pan. Bake for 12-14 minutes or until set and the edges are lightly browned. Remove from oven.
In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Remove from oven.
In a small bowl, combine topping ingredients. Spread over the filling. Bake for 7-9 minutes longer or until topping is set. Remove from oven.
Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
