The Pioneer Woman Tasty Kitchen
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Lemon Shortbread Squares

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Level: Easy

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Description

These lemon shortbread squares take lemon bars to a whole new level. Slightly tart and deliciously sweet, they are nothing short of amazing.

Ingredients

  • FOR THE SHORTBREAD:
  • 1-½ cup All-purpose Flour
  • ½ cups Confectioners Sugar
  • 2 teaspoons Grated Lemon Peel
  • 2 teaspoons Grated Orange Peel
  • ¾ cups Cold Butter Cubed
  • FOR THE FILLING:
  • 4  Eggs
  • 2 cups Sugar
  • ⅓ cups Lemon Juice
  • ¼ cups All-purpose Flour
  • 2 teaspoons Grated Lemon Peel
  • 2 teaspoons Grated Orange Peel
  • 1 teaspoon Baking Powder
  • FOR THE TOPPING:
  • 2 cups Sour Cream
  • ⅓ cups Sugar
  • ½ teaspoons Vanilla Extract

Preparation

Preheat oven to 350°F.

In a food processor, combine the flour, confectioners’ sugar, and lemon and orange peel. Add butter, put the lid on and process until mixture forms a ball.

Pat into a greased 13 x 9 baking pan. Bake for 12-14 minutes or until set and the edges are lightly browned. Remove from oven.

In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Remove from oven.

In a small bowl, combine topping ingredients. Spread over the filling. Bake for 7-9 minutes longer or until topping is set. Remove from oven.

Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

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