Shortbread Lemon Bars
Ingredients
For Crust
- ¾ cup all purpose flour
- ⅓ cup powdered sugar
- ¼ tsp salt
- 6 tbsp unsalted butter, chilled, cubed
For Filling
- 1 cup sugar
- ¼ cup all purpose flour
- 3 eggs
- ½ cup fresh lemon juice
- 3 Tbsp 0% fat milk
- ¼ tsp salt
- 2 tsp lemon zest, finely grated
Instructions
For Crust
- Preheat oven to 350.
- Coat a 8 inch square baking ban with no stick cooking spray or line with foil.
- Combine flour, confectioners’ sugar and salt in large mixing bowl.
- Add butter and cut into flour with a fork or crumble with your fingers to combine until flour resembles coarse meal.
- Press mixture with fingers into even layer over the bottom of the pan.
- Refrigerate for 15 minutes, then bake about 20 minutes, or until golden brown.
For Filling
- Combine sugar and flour for the filling in a medium mixing bowl. Whisk in the eggs.
- Add lemon juice, milk, and salt; stir to combine.
- Pour over baked crust. Sprinkle lemon zest over the filling.
- Return to oven and bake 20 minutes, or until firmly set.
- Cool on rack. Remove from pan and cut into 9 squares.
- Dust with powdered sugar.
Content and Image from pickfreshfoods
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