Best Aunt Susies Lemon Shortbread Bars Recipes

SHORTBREAD LEMON BARS

Shortbread Lemon Bars image

I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. -Margaret Peterson, Forest City, Iowa

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 17

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3/4 cup cold butter, cubed
FILLING:
4 large eggs, room temperature
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon baking powder
TOPPING:
2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON SHORTBREAD BARS

Lemon Shortbread Bars image

Categories Cookies Food Processor Citrus Dairy Fruit Dessert Bake Easter Fourth of July Kid-Friendly Lemon Spring Summer Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 16

Number Of Ingredients 20

Ingredients

Crust
Nonstick vegetable oil spray
2 cups all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
Lemon filling
6 large eggs
2 cups sugar
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
Streusel topping
3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
Powdered sugar

Steps:

For crust:
Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F.
Meanwhile, prepare lemon filling:
Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature.
For streusel:
Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal.
Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)