Shortbread Lemon Bars

Makes about 2 dozen bars

The Shortbread

1 cup (1/2 pound) butter, softened

½ cup powdered sugar, sifted

2 cups all-purpose flour

The Lemon Filling

4 large eggs

2 cups granulated sugar

1 tsp. lemon zest

1/3 cup all-purpose flour

1 tsp. baking powder

3 tbsp. powdered sugar (optional)

Pre-heat oven to 350ºF.

1. Lightly grease a 9 x 13 inch pan. Set aside.
2. In a bowl, beat butter and sugar until light and fluffy.
3. Stir in flour and blend well.
4. With your hands, gather up the dough and press evenly into the prepared pan.
5. Place in oven and bake for 20 minutes. Remove from oven.
6. Meanwhile, beat eggs in a bowl until light and frothy.
7. Continue beating and gradually add 2 cups sugar, beating until thick.
8. Add lemon peel, lemon juice, flour and baking powder, beating until blended.
9. Pour over hot baked crust and return to wioven.
10. Bake for 15 to 20 minutes or until pale golden.
11. Remove from oven and sprinkle evenly with powdered sugar.
12. Let cool in pan and cut into squares.

Source: Sunset Magazine

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