Summary

Shortbread Lemon Bars requires about 1 hour and 10 minutes from start to finish. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 248 calories. This recipe serves 9 and costs 36 cents per serving. This recipe is liked by 186 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of salt, butter, fat milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a dessert. It is brought to you by Pick Fresh Foods. With a spoonacular score of 14%, 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 Luscious Lemon Shortbread Bars.

Instructions

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.

Ingredients

• 1 all purpose flour
• 2 all purpose flour
• 3 eggs
• 4 fresh lemon juice
• 5 lemon zest, finely grated
• 6 0% fat milk
• 7 powdered sugar
• 8 salt
• 9 sugar
• 10 unsalted butter, chilled, cubed

Directions

• 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.
• 11 Sprinkle lemon zest over the filling.
• 12 Return to oven and bake 20 minutes, or until firmly set.
• 13 Cool on rack.
• 14 Remove from pan and cut into 9 squares.
• 15 Dust with powdered sugar.