Shortbread Lemon Bars
Ready in 70 minutes, for 9 servings
Vegetarian
EQUIPMENT:
- oven
1) Preheat oven to 35
INGREDIENTS:
- cooking spray
EQUIPMENT:
- aluminum foil
2) Coat a 8 inch square baking ban with no stick cooking spray or line with foil.
INGREDIENTS:
- powdered sugar
- all purpose flour
- salt
EQUIPMENT:
- mixing bowl
3) Combine flour, confectioners sugar and salt in large mixing bowl.
INGREDIENTS:
- butter
- all purpose flour
4) Add butter and cut into flour with a fork or crumble with your fingers to combine until flour resembles coarse meal.
EQUIPMENT:
- frying pan
5) Press mixture with fingers into even layer over the bottom of the pan.
EQUIPMENT:
- oven
6) Refrigerate for 15 minutes, then bake about 20 minutes, or until golden brown.
INGREDIENTS:
- all purpose flour
- sugar
EQUIPMENT:
- mixing bowl
7) Combine sugar and flour for the filling in a medium mixing bowl.
INGREDIENTS:
- egg
EQUIPMENT:
- whisk
8) Whisk in the eggs.
INGREDIENTS:
- lemon juice
- milk
- salt
9) Add lemon juice, milk, and salt; stir to combine.
INGREDIENTS:
- crust
10) Pour over baked crust.
INGREDIENTS:
- lemon zest
11) Sprinkle lemon zest over the filling.
EQUIPMENT:
- oven
12) Return to oven and bake 20 minutes, or until firmly set.
13) Cool on rack.
EQUIPMENT:
- frying pan
14) Remove from pan and cut into 9 squares.
INGREDIENTS:
- powdered sugar
15) Dust with powdered sugar.