Streusel-Topped Lemon Shortbread Bars

Sylwia Wojdyla Ohlrich

By
@sylwik84

Light and tasty first time make it and come out good!! Family love it!


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Comments:

Serves:

32

Prep:

20 Min

Cook:

1 Hr 5 Min

Method:

Convection Oven

Ingredients

2 c
all purpose flour
3 Tbsp
granulated sugar
1/2 tsp
salt
3/4 c
cold butter, cut into 1/2-inch pieces
2
egg yolks
6
large eggs
2 1/2 c
granulated sugar, divided
1 1/4 c
all purpose flour, divided
1 tsp
baking powder
4 tsp
lemon zest
1/2 c
fresh lemon juice
1/4 tsp
salt
1/4 c
cold butter, cut into 1/2-inch pieces
powdered sugar for garnish

Directions Step-By-Step

1
Preheat oven to 350 F. Combine first 3 ingredients in food processor. Add 3/4 cup butter to food processor, and pulse 12 to 15 times or until mixture resembles coarse meal. Add egg yolks to food processor, and pres just until mixture forms clumps. ( Clumps will be moist) Press mixture onto bottom of lightly greased 13 x 9 - inch pan.
2
Bake at 350 F for 16 to 18 minutes or just until edges are golden brown.Remove from oven, and reduce oven temperature to 325 F.
3
Whisk together 6 eggs and 2 cups sugar in large bowl until blended. Combine 1/2 cup flower and baking powder ; whisk into egg mixture until blended. Whisk in lemon zest and lemon juice. Immediately pour lemon mixture over hot crust in pan.
4
Bake at 325 F for 20 to 25 minutes or until filling is set. Remove from oven.
5
Combine 1/4 tsp. salt and remaining 3/4 cup flower and 1/2 cup sugar. Cut in 1/4 cup butter pieces with a pastry blander or fork until crumbly. Sprinkle topping over hot lemon mixture.
6
Bake at 325 F for 25 minutes or just until lightly golden.Let cool completely on a wire rack ( about 1 hour). Cut into 32 bars, and sprinkle evenly with powdered sugar just before serving.

About this Recipe

Course/Dish: Cakes, Cookies, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: For Kids