| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 48 | Servings | |
INGREDIENTS
| Shortbread- | ||
| 2 1/2 | c | Flour |
| 2/3 | c | Powdered Sugar |
| 2 1/4 | c | Butter, Cold Unsalted cut |
| into small piece | ||
| Filling- | ||
| 3 | c | Granulated Sugar |
| 1/2 | c | Flour |
| 8 | Eggs | |
| 2/3 | c | Fresh Lemon Juice |
| 4 | Zest Of 4 Lemons Fine Grated, Zest Of 4 Lemons Fine Grated Garnish |
INSTRUCTIONS
DESCRIPTION: Delicious lemon squares with shortbread bottoms last longer than most because the lemon custard is baked, not cooked on the stovetop. Preheat oven to 350. Lightly grease a 7 1/2 x 11 3/4 (9 1/2 x 13 1/2) shallow baking pan. Combine flour and powdered sugar in processor. Process on/off about 5 seconds to mix. Sprinkle butter pieces over flour. Process on/off about 1 minute or until resembles coarse meal. Add 2 tsp. cold water and process until dough just begins to form a ball. Add more water if necessary, but dough should NOT be wet or sticky. Turn dough into prepared pan, and press to form a smooth, uniform layer. Bake in center of oven for 15-17 minutes or until just begins to brown. FILLING: Combine sugar and flour in small deep bowl. Add eggs and beat with a fork until frothy. Add lemon zest and juice and beat until smooth. Remove shortbread from oven and let stand 3-4 minutes. Pour filling evenly over shortbread and return pan to oven. Bake for 21-23 minutes, or until filling appears set when lightly touched in center and edges begin to color. Remove from oven and cool on wire rack. When completely cooled, sift powdered sugar over top. Using sharp knife, cut into small bars and remove carefully with spatula. Best served within 48 hours---do not freeze well. Formatted by Theresa Grant HWWK11b@prodigy.com Modified from the International Cookie Cookbook. billspa@icanect.net Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Dec 8, 1997
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