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Wednesday, December 14, 2011

Margaret's Lemon Shortcake Bars: A Hit Item at the Christmas Luncheon

image credit: Fine Cooking

Lemon Shortcake Bars (Fine Cooking, Dec 2006)

Crust:
7 oz. (14 Tbs) unsalted butter, melted and cooled to "just warm"
1/2 cup granulated sugar
1/2 tsp table salt
2 cups plus 2 Tbs all-purpose flour
Line a 13 x 9 inch metal or glass baking pan with foil.  Lightly brush melted butter on the sides (not bottom).
Stir together first three ingredients and mix in the flour to form a stiff dough.  Press the dough evenly into
the bottom of the pan and ad prick all over with a fork.  Refrigerate for 30 minutes or until firm.  Bake in
the centre of a 325 oven for 30 minutes or until golden and set. 

Lemon Topping:
4 large eggs
1 1/4 cups granulated sugar
3 Tbs. all-purpose flour
1/8 tsp salt
3/4 cup fresh lemon juice (3-4 lemons)
1 Tbs (generous) finely grated fresh lemon zest (from 2 lemons)
1 Tbs confectioners' sugar
Whisk eggs, sugar, flour, and salt together until smooth (about 1 minute).  Whisk in the lemon juice and zest.  Pour topping over the hot crust and return to oven, increase heat to 350 and bake for approximately 20 to 25 minutes, or until set.  Cool at least one hour, then list from pan using the tin foil and place on cutting board.  Pull the foil away from the sides of the bars and sprinkle with the confectioner's sugar.  Cut into squares. Will keep in the fridge for 3 to 4 days, but should be served at room temperature.

-from Margaret

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