Preheat the oven to 350˚ F. Line a 9 x 13-inch pan with a double layer of parchment overhanging the edge on two sides.
For the crust, place the flour, powdered sugar, cornstarch and salt in the workbowl of a food processor. Pulse to blend, add the butter and pulse to mix until the mixture resembles coarse crumbs. Spread evenly in the prepared pan and pat down firmly and evenly. Bake for about 25 minutes, until set and almost browned.
While the crust is baking, whisk the eggs, sugar and flour until blended, then add the lemon peel and juice. Pour over the crust while still in the pan and reduce the heat to 325˚ F. Bake for about 20 to 25 minutes just until the lemon is set and not jiggly. Cool and refrigerate for several hours or overnight. Run a knife around the exposed edge without the parchment and gently lift from the pan using the parchment and a spatula. Place on the counter and cut into squares.
Sift powdered sugar over the bars and serve.
Lemon Bars with Shortbread Crust
Prep Time: 20 Minutes
Total Time: 1 Hour 10 Minutes
Ingredients
For the crust:
1 3/4 C. all-purpose flour
10 Tbsp. powdered sugar
1/4 C. Clabber Girl® Corn Starch
1/2 tsp. salt
16 Tbsp. unsalted butter (2 sticks)
For the filling:
5 eggs
1 1/4 C. sugar
2 Tbsp. all-purpose flour
2 Tbsp. lemon peel
2/3 C. fresh lemon juice
optional: 1/4 C. powdered sugar
Directions
Preheat the oven to 350˚ F. Line a 9 x 13-inch pan with a double layer of parchment overhanging the edge on two sides.
For the crust, place the flour, powdered sugar, cornstarch and salt in the workbowl of a food processor. Pulse to blend, add the butter and pulse to mix until the mixture resembles coarse crumbs. Spread evenly in the prepared pan and pat down firmly and evenly. Bake for about 25 minutes, until set and almost browned.
While the crust is baking, whisk the eggs, sugar and flour until blended, then add the lemon peel and juice. Pour over the crust while still in the pan and reduce the heat to 325˚ F. Bake for about 20 to 25 minutes just until the lemon is set and not jiggly. Cool and refrigerate for several hours or overnight. Run a knife around the exposed edge without the parchment and gently lift from the pan using the parchment and a spatula. Place on the counter and cut into squares.
