Wednesday, January 04, 2006

lemon bars

Shortbread Base

3/4 c unsalted butter (1 1/2 sticks) -- best if cold and sliced
2 c flour
1/2 c packed brown sugar
1/2 t salt

I mix everything in my food processor until the mixture is crumbly and then press into a 13x9 pan. Bake at 350 for 30 minutes. While the shortbread is baking, make the lemon topping.

1/2 c flour
1/2 t baking powder

4 eggs, beaten
2 c sugar
1/2 t lemon rind
1/2 c lemon juice

Mix dry ingredients and set aside. Whisk eggs, sugar, lemon juice, and rind together (I use my Kitchenaid mixer) and then add flour mixture. When shortbread is done, pour mixture over the top and return to the oven for 25 minutes or until golden and set. Cool and dust with powdered sugar.