Lemon Bars with Shortbread Crust |
Cuisine: American
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- ½ cup (1 stick, 113 g) unsalted butter, room temperature, plus more for pan
- ½ cup (60 g) confectioners' sugar, plus more for dusting
- ¼ teaspoon salt
- 1 cup (120 g) all-purpose flour, (spooned and leveled)
- 4 large egg yolks
- 1 can (14 ounces, 396 g) sweetened condensed milk
- Zest of 2 lemons
- ¾ cup (187.5 ml) fresh lemon juice (from about 3 lemons)
- Preheat your oven to 350 F.
- Butter an 8-inch square baking pan and line with parchment paper. Make sure that paper is overhanging the pan on two sides. Butter the parchment paper. Set aside.
- For the crust combine butter, sugar, and salt using an electric hand held mixer. Cream for about 4 minutes.
- Add flour and mix on low until just combined.
- Press the dough evenly into the prepared baking pan. Make sure to add a ½ inch rim up the side of the pan. Prick the dough evenly with a fork.
- Bake for 15 - 20 minute or until golden brown. (I remove my crust from the oven after 10 minutes of baking and press the dough, especially the rim, back into place with a spoon. Return into oven to finish baking).
- In the meantime prepare the filling by mixing egg yolks, sweetened condensed milk, lemon juice, and zest.
- Pour the filling into the baked crust and return the pan back to the oven for 25 - 30 minutes or until the filling has set. Don't over-bake!
- Cool in pan to room temperature and then refrigerate at least for 2 hours.
- Remove the baked good from the pan by lifting it out with the overlapping parchment paper. Cut into 16 square pieces.
- Dust with confectioners' sugar right before serving.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/07/29/lemon-bars-with-shortbread-crust/
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