Lemon Bars are crisp shortbread crusts topped with a tangy lemon filling, and has this perfect balance of tart and sweetness. I prefer the bars not too sweet so I have reduced the amount of sugar used in the lemon filling. The recipe is from Joy of baking - a good collection of recipes for all kinds of bakers.
Shortbread Crust:
1/4 cup(1/2 stick)unsalted butter, room temperature
1/8 cup confectioner's(powdered or icing) sugar
1/2 cup all purpose flour
Pinch of salt
Lemon Filling:
1/4 cup granulated white sugar
1 egg
fresh lemon juice (juice of one large lemon)
1/2 tsp grated lemon zest
1 tbsp all purpose flour
Method:
Preheat oven to 350 degrees. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch pan.
Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool.
Lemon Filling: Beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir. Fold in the flour. Pour the filling over the shortbread crust and bake for about 15-20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool. Cut into squares and dust with powdered sugar.
Makes ~ 8 bars
