Lemon Bar Cookies, with their shortbread base and tart, sweet lemony filling, are perfect when you want to serve a variety of casual desserts. They add color, especially when accompanied by raspberries or blueberries, and a different texture and flavor.
Ingredients:
- CRUST:
- * 3 sticks butter or pareve margarine (12 ounces or 340 grams)
- 3/4 cup powdered sugar
- 1/3 tsp. salt
- 3 cups flour
- FILLING:
- 6 eggs
- 3 cups sugar
- 6 Tbsp. flour
- 1/2 cup lemon juice
- powdered sugar
Preparation:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray 11x17 inch jellyroll pan with non-stick spray.
3. Combine butter or margarine, powdered sugar, salt and 3 cups of flour in electric mixer until dough forms.
4. Press dough onto pan bottom and up sides.
5. Bake for 20 minutes in a 350 degree oven (less for convection).
6. Mix together eggs, sugar, lemon juice and 6 tablespoons flour. Pour over baked crust.
7. Bake another 30 minutes.
8. Cool and then sprinkle with powdered sugar.
* NOTE: 1 stick of butter or margarine equals 113.5 grams, 4 ounces or 8 Tablespoons.
2. Spray 11x17 inch jellyroll pan with non-stick spray.
3. Combine butter or margarine, powdered sugar, salt and 3 cups of flour in electric mixer until dough forms.
4. Press dough onto pan bottom and up sides.
5. Bake for 20 minutes in a 350 degree oven (less for convection).
6. Mix together eggs, sugar, lemon juice and 6 tablespoons flour. Pour over baked crust.
7. Bake another 30 minutes.
8. Cool and then sprinkle with powdered sugar.
* NOTE: 1 stick of butter or margarine equals 113.5 grams, 4 ounces or 8 Tablespoons.
