Lemon Shortbread Bars
Nonstick vegetable oil spray
2 cups all purpose flour
3 tablespoons sugar
½ teaspoon salt
¾ cups chilled unsalted butter, cut into ½ inch pieces
2 large egg yolks
6 large eggs
2 cups sugar
½ cup all purpose flour
1 teaspoon baking powder
½ cup fresh lemon juice
4 teaspoons finely grated lemon peel
¾ cup all purpose flour
½ cup sugar
¼ teaspoon salt
4 tablespoons chilled unsalted butter, cut into ½ inch pieces
For crust: Preheat oven to 350 degrees. Lightly coat ¼ sheet 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 into 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.
Lemon Filling: Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to bled. 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 over temperature.
Streusel: Blend flour, ½ 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 powder sugar over the top and cut into bars.
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