Lemon Shortbread Bars Recipe - Cooking Index
Lemon Shortbread Bars Recipe - Cooking Index
"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?"
Courses: Dessert| Crust | ||
| Nonstick vegetable oil spray | ||
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 3 tablespoons | 45ml | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 3/4 cup | 148g / 5.2oz | Unsalted butter - (1 1/2 sticks) - chilled, and |
| Cut into 1/2" pieces | ||
| 2 | Egg yolks (large) | |
| Lemon Filling | ||
| 6 | Eggs (large) | |
| 2 cups | 396g / 13oz | Sugar |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 cup | 118ml | Fresh lemon juice |
| 4 teaspoons | 20ml | Finely-grated lemon peel |
| Streusel Topping | ||
| 3/4 cup | 46g / 1.6oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 4 tablespoons | 60ml | Unsalted butter - (1/2 stick) - chilled, and |
| Cut into 1/2" pieces | ||
| Powdered sugar - for sprinkling |
For Crust: Preheat oven to 350 degrees. Lightly coat 13- by 9- by 2-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 degrees.
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.)
This recipe yields 16 bars.
Source:
Bon Appetit, August 2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.