Post by Loupy on Oct 6, 2010 19:07:11 GMT -7
Shortbread Lemon Bars
Makes: 3 Dozen
INGREDIENTS
For the Bars:[/b]
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter or margarine
For the Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
For the Topping:
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
DIRECTIONS
Heat oven to 350 degrees.
In a food processor, combine flour, confectioners' sugar, and lemon and orange peel.
Cut in butter until crumbly; process until mixture forms a ball.
Pat into a greased 13-by-9-by-2-inch baking pan.
Bake at 350 degrees F for 12-14 minutes or until set and the edges are lightly browned.
Meanwhile, in a mixing bowl, combine the filling ingredients; mix well.
Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.
Meanwhile, in a bowl, combine topping ingredients.
Spread over filling.
Bake 7-9 minutes longer or until topping is set.
Cool on a wire rack. Refrigerate overnight.
Cut into bars just before serving.[/size]
Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Makes: 3 Dozen
INGREDIENTS
For the Bars:[/b]
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter or margarine
For the Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
For the Topping:
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
DIRECTIONS
Heat oven to 350 degrees.
In a food processor, combine flour, confectioners' sugar, and lemon and orange peel.
Cut in butter until crumbly; process until mixture forms a ball.
Pat into a greased 13-by-9-by-2-inch baking pan.
Bake at 350 degrees F for 12-14 minutes or until set and the edges are lightly browned.
Meanwhile, in a mixing bowl, combine the filling ingredients; mix well.
Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.
Meanwhile, in a bowl, combine topping ingredients.
Spread over filling.
Bake 7-9 minutes longer or until topping is set.
Cool on a wire rack. Refrigerate overnight.
Cut into bars just before serving.[/size]
Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
