This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
These delicious Lemon Shortbread bars feature a streusel topping and dusted in powdered sugar. They have a light and refreshing taste and just the right amount of sweetness.
- Category: Desserts
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into 1/2 inch pieces
- 2 egg yolks
- 6 large eggs
- 2 1/2 cups granulated sugar, divided
- 1 1/4 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 4 teaspoons lemon zest
- 1/2 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into 1/2 inch pieces
- Powdered Sugar
Instructions
- Preheat oven to 350.
- Combine first 3 ingredients in a food processor.
- Add 3/4 cup butter to food processor and pulse 12 to 15 times or until mixture resembles coarse meal.
- Add egg yolks to food processor, and process just until mixture forms clumps. (Clumps will be moist.)
- Press mixture onto bottom of a lightly greased 13×9-inch pan.
- Bake at 350 for 18 minutes or just until edges are golden brown. Remove from oven, and reduce oven temperature to 325.
- Whisk together 6 eggs and 2 cups of sugar in a large bowl until blended. Combine 1/2 cup flour and baking powder; whisk into egg mixture until blended. Whisk in lemon zest and lemon juice. Immediately pour lemon mixture over hot crust in pan.
- Bake at 325 for 20 to 25 minutes or until filling is set. Remove from oven.
- Combine 1/4 tsp. salt and remaining 3/4 cup flour and 1/2 cup sugar.
- Cut in 3/4 cup butter pieces with a pastry blender or a fork until crumbly. Sprinkle topping over hot lemon mixture.
- Bake at 325 for 25 minutes or just until lightly golden.
- Let cool completely on a wire rack (about 1 hour). Cut into 32 bars and sprinkle evenly with powdered sugar just before serving.
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