Recipe - Lemon Bars Deluxe

Shortbread
2 One half cup Flour
2/3 cup Powdered Sugar
2 One fourth cup Butter; Cold, Unsalted, cut
into small piece
Filling
3 cup Granulated Sugar
One half cup Flour
8 lg Eggs
2/3 cup Fresh Lemon Juice
4 Zest Of 4 Lemons Fine Grated
6 tablespoon Powdered SugarGarnish

DESCRIPTION: Delicious lemon squares with shortbread bottoms last longer
than most because the lemon custard is baked, not cooked on the stovetop.
Preheat oven to 350. Lightly grease a 7 One half x 11 Three fourths (9 One half x 13 1/2)
shallow baking pan.

Combine flour and powdered sugar in processor. Process on/off about 5
seconds to mix. Sprinkle butter pieces over flour. Process on/off about 1
minute or until resembles coarse meal. Add 2 tsp. cold water and process
until dough just begins to form a ball. Add more water if necessary, but
dough should NOT be wet or sticky. Turn dough into prepared pan, and press
to form a smooth, uniform layer. Bake in center of oven for 1517 minutes
or until just begins to brown.

FILLING: Combine sugar and flour in small deep bowl. Add eggs and beat with
a fork until frothy. Add lemon zest and juice and beat until smooth. Remove
shortbread from oven and let stand 34 minutes. Pour filling evenly over
shortbread and return pan to oven. Bake for 2123 minutes, or until filling
appears set when lightly touched in center and edges begin to color. Remove
from oven and cool on wire rack. When completely cooled, sift powdered
sugar over top. Using sharp knife, cut into small bars and remove carefully
with spatula. Best served within 48 hoursdo not freeze well. Formatted
by Theresa Grant HWWK11b@prodigy.com Modified from the International Cookie
Cookbook. billspa@icanect.net Posted to EATL Digest by Bill Spalding
billspa@ICANECT.NET on Dec 8, 1997