Lemon Bars

Shortbread Base

This base is the same for lemon bars, fudgy brownie bars, pecan pie bars, blueberry cheesecake bars, and chocolate macaroon bars.
Preheat oven to 350 degrees F.

Cut into ½ inch pieces:

1 ½ sticks (3/4 c.) butter

Process in food processor until mixture begins to form small lumps:

Butter (as above)
2 c all-purpose flour
½ c packed light brown sugar
½ teaspoon salt

Sprinkle mixture into a 13 x 9 inch pan and press evenly into bottom of pan. Bake shortbread until golden, about 20 minutes. While base is baking prepare topping.

Lemon Topping

Whisk together until combined well:

4 large eggs
1 ½ c granulated sugar

Then stir in:

¾ c fresh lemon juice
1/3 c all-purpose flour

Pour over hot shortbread base. Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bars keep, covered and chilled, three days. Sift confectioners' sugar over bards before serving.






This page is copyright 2006, Laura Giletti
Last revised: May 2006