Shortbread lemon bars
Lemon Shortbread Bars are a delightful dessert choice. This recipe is lacto ovo vegetarian and serves 9. It contains a burst of citrus flavor and is perfect for a summer treat.
Ingredients
flour
0.25 cup
free range eggs
3
lemon juice
0.5 cup
lemon peel
2 tsps
nonfat milk
3 Tbsps
powdered sugar
0.33 cup
salt
0.25 tsps
sugar
1 cup
unsalted butter
6 Tbsps
Method
- Preheat oven to 35
- Coat a 8 inch square baking ban with no stick cooking spray or line with foil.
- Combine flour, confectioners sugar and salt in large mixing bowl.
- Add butter and cut into flour with a fork or crumble with your fingers to combine until flour resembles coarse meal.
- Press mixture with fingers into even layer over the bottom of the pan.
- Refrigerate for 15 minutes, then bake about 20 minutes, or until golden brown.
- Combine sugar and flour for the filling in a medium mixing bowl.
- Whisk in the eggs.
- Add lemon juice, milk, and salt; stir to combine.
- Pour over baked crust.
- Sprinkle lemon zest over the filling.
- Return to oven and bake 20 minutes, or until firmly set.
- Cool on rack.
- Remove from pan and cut into 9 squares.
- Dust with powdered sugar.
Nutrition:
Carbs
38 g
Fat
9 g
Protein
3 g
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