Shelly's Recipe

LEMON SHORTBREAD BARS

Category: Bars

Crust
Nonstick vegetable oil spray
2 cups flour
3 tsp sugar
1/2 tsp salt
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks

Lemon filling
6 large eggs
2 cups sugar
1/2 cup flour
1 tsp baking powder
1/2 cup fresh lemon juice
4 tsp finely grated lemon peel

Streusel topping
3/4 cup flour
1/2 cup sugar
1/4 tsp salt
4 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Powdered sugar

Crust: Preheat oven to 350. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form.

Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325F.

Meanwhile, prepare lemon filling: Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature.

For streusel: Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles
coarse meal.

Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight
container at room temperature.)