"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shortbread Lemon Bars Recipe

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

Noelle & Steve Driver
Added: Wednesday, May 24, 2006


1 1/2 cups all purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter

4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder

2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

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 13-by-9-by-2 inch baking pan. Bake at 350 degrees 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 over-night. Cut into bars just before serving.

Number Of Servings:
Number Of Servings:
3 dozen




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