Lemon Shortbread Bars

Lemon Shortbread Bars
Lemon Shortbread Bars
"Here in Seattle, there's a place called 60th Street Desserts that makes fabulous lemon shortbread bars; the cookies are both sweet and tart," says Lucille van der Hagen of Seattle, WA. "Could you ask Joan Williams, the owner, for the recipe?" A crumb topping makes a nice addition to the classic bar cookie. Prepare the filling while the crust is baking; if the crust cools before the lemon filling is poured over it, the filling might seep beneath the crust.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 16
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  • 1/4 teaspoon salt
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/2 cup all purpose flour
  • 3/4 cup all purpose flour
  • 3 tablespoons sugar
  • 6 large eggs
  • 2 large egg yolks
  • powdered sugar
  • nonstick vegetable oil spray
  • 1/2 cup fresh lemon juice
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • Carbohydrate 55 g(18%)
  • Cholesterol 123 mg(41%)
  • Fat 16 g(24%)
  • Fiber 1 g(3%)
  • Protein 5 g(11%)
  • Saturated Fat 8 g(41%)
  • Sodium 162 mg(7%)
  • Calories 377

PreparationFor crust: Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F. Meanwhile, prepare lemon filling: Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature. For streusel: Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)

PreparationFor crust: Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F. Meanwhile, prepare lemon filling: Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature. For streusel: Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)

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