"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shortbread Lemon Bars Recipe

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This recipe for Shortbread Lemon Bars, by , is from The Engle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Engle
Added: Wednesday, March 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c all-purpose flour
1/2 c confectioners' sugar
1 tsp grated lemon peel
1 tsp grated orange peel
3/4 c cold butter
FILLING:

4 eggs
2 c sugar
1/3 c lemon juice
1/4 c all-purpose flour
2 tsp grated lemon peel
2 tsp grated orange peel
1 tsp bkg powder
TOPPING:

2 c (16 oz.) sour cream
1/3 c sugar
1/2 tsp vanilla extract

Directions:
Directions:
In food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13x9x2 in. baking pan. Bake at 350 for 12-14 minutes or until set and the edges are lightly browned. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
From "Taste of Home" magazine

 

 

 

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