Shortbread Lemon Bars
Shortbread Lemon Bars requires approximately 1 hour and 10 minutes from start to finish. This recipe serves 9 and costs 36 cents per serving. One serving contains 248 calories, 4g of protein, and 9g of fat. 186 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Pick Fresh Foods. It works well as a side dish. If you have unsalted butter, lemon juice, eggs, and a few other ingredients on hand, you can make it. With a spoonacular score of 16%, this dish is rather bad. If you like this recipe, you might also like recipes such as Strawberry-Lemon Shortbread Bars, Strawberry Lemon Shortbread Bars, and Strawberry Lemon Shortbread Bars.
Servings: 9
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
¼ cup all purpose flour
¾ cup all purpose flour
3 eggs
½ cup fresh lemon juice
2 tsp lemon zest, finely grated
3 Tbsp 0% fat milk
1/3 cup powdered sugar
¼ tsp salt
1 cup sugar
6 tbsp unsalted butter, chilled, cubed
Equipment:
oven
aluminum foil
mixing bowl
frying pan
whisk
Cooking instruction summary:
Preheat oven to 350. Coat a 8 inch square baking ban with no stick cooking spray or line with foil. Combine flour, confectioners sugar and salt in large mixing bowl. Add butter and cut into flour with a fork or crumble with your fingers to combine until flour resembles coarse meal. Press mixture with fingers into even layer over the bottom of the pan. Refrigerate for 15 minutes, then bake about 20 minutes, or until golden brown. Combine sugar and flour for the filling in a medium mixing bowl. Whisk in the eggs. Add lemon juice, milk, and salt; stir to combine. Pour over baked crust. Sprinkle lemon zest over the filling. Return to oven and bake 20 minutes, or until firmly set. Cool on rack. Remove from pan and cut into 9 squares. Dust with powdered sugar.
Step by step:
1. Preheat oven to 35
2. Coat a 8 inch square baking ban with no stick cooking spray or line with foil.
3. Combine flour, confectioners sugar and salt in large mixing bowl.
4. Add butter and cut into flour with a fork or crumble with your fingers to combine until flour resembles coarse meal.
5. Press mixture with fingers into even layer over the bottom of the pan.
6. Refrigerate for 15 minutes, then bake about 20 minutes, or until golden brown.
7. Combine sugar and flour for the filling in a medium mixing bowl.
8. Whisk in the eggs.
9. Add lemon juice, milk, and salt; stir to combine.
10. Pour over baked crust. Sprinkle lemon zest over the filling.
11. Return to oven and bake 20 minutes, or until firmly set.
12. Cool on rack.
13. Remove from pan and cut into 9 squares.
14. Dust with powdered sugar.
Nutrition Information:
covered percent of daily need
