Diana's Desserts - www.dianasdesserts.com

Lemon Bars

Servings: 24 lemon bars
A delicious treat for a quick snack with a nice hot cup of coffee or tea, or give them to the kids with a big glass of milk.

Shortbread Base:
3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter
2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon salt

Lemon Topping:
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
3 tablespoons confectioners' sugar

Preheat oven to 350°F (180°C).

To Make Shortbread Base:
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 9 x 13 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

*Note: Line baking pan with aluminum foil or parchment paper, so bars are easier to cut and remove from pan.

To Make Lemon Topping:
Preheat oven to 350°F (180°C).

In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F (150°C) and bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars or triangles. Sift confectioners' sugar over bars before serving.

Bars keep, covered and chilled for up to 3 days.

Makes 24 lemon bars.

Source: DianasDesserts.com
Date: March 5, 2002