Vegetarian

Shortbread lemon bars

Name: Shortbread lemon bars
Total time: 70 min
Yield: 9 servings
Ingredients: 31.25 g flour; 3 free range eggs; 122 ml lemon juice; 2 tsps lemon peel; 3 Tbsps nonfat milk; 40 g powdered sugar; 0.25 tsps salt; 200 g sugar; 6 Tbsps unsalted butter

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

31.25 g

free range eggs

lemon juice

122 ml

lemon peel

2 tsps

nonfat milk

3 Tbsps

powdered sugar

40 g

salt

0.25 tsps

sugar

200 g

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.