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Рецепт Lemon Shortbread Bars
by Global Cookbook

Lemon Shortbread Bars
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Ингредиенты

  • Nonstick vegetable oil spray
  • 2 c. all-purpose flour
  • 3 Tbsp. sugar
  • 1/2 tsp salt
  • 3/4 c. unsalted butter - (1 1/2 sticks) chilled, and cut into 1/2" pcs
  • 2 lrg egg yolks
  • 6 lrg Large eggs
  • 2 c. sugar
  • 1/2 c. all-purpose flour
  • 1 tsp baking pwdr
  • 1/2 c. fresh lemon juice
  • 4 tsp finely-grated lemon peel
  • 3/4 c. all-purpose flour
  • 1/2 c. sugar
  • 1/4 tsp salt
  • 4 Tbsp. unsalted butter - (1/2 stick) chilled, and cut into 1/2" pcs Powdered sugar for sprinkling

Инструкции

  1. For Crust: Preheat oven to 350 degrees. Lightly coat 13- by 9- by 2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, till mix resembles coarse meal. Add in egg yolks and blend till moist clumps form. Press mix onto bottom of prepared pan. Bake till just beginning to turn golden around edges, about 10 min. Remove crust from oven; reduce temperature to 325 degrees.
  2. Meanwhile, prepare Lemon Filling: Whisk Large eggs and sugar in large bowl to blend. Whisk flour and baking pwdr in medium bowl to blend. Add in flour mix to egg mix, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over warm crust; bake till filling is set, about 30 min. Maintain oven temperature.
  3. For Streusel: Blend flour, 1/2 c. sugar and salt in processor to combine. Cut in butter, using on/off turns, till mix resembles coarse meal. Sprinkle topping over warm lemon bars; continue to bake till just golden brown, about 25 min longer. Cold completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)
  4. This recipe yields 16 bars.
  5. Comments: "Here in Seattle, there's a place called 60th Street Desserts which makes fabulous lemon shortbread bars; the cookies are both sweet and tart," says Lucille van der Hagen of Seattle, WA. "Could you ask Joan Williams, the owner, for the recipe"
  6. A crumb topping makes a nice addition to the classic bar cookie. Prepare the filling while the crust is baking; if the crust cools before the lemon filling is poured over it, the filling might seep beneath the crust.