Lemon Shortbread Bars
INGREDIENTS
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Shortbread Base
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1 cup (250 mL) all-purpose flour
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½ cup (125 mL) very cold unsalted butter
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¼ cup (50 mL) icing sugar
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¼ tsp (1 mL) salt
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Filling
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¾ cup (175 mL) freshly squeezed lemon juice, strained
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1 tsp (5 mL) finely grated lemon zest (optional)
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3 large eggs
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1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
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¼ cup (50 mL) all-purpose flour
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Garnish
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Icing sugar
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Strips of lemon zest
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Fresh berries
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Sprig of fresh mint
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