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    You are in: Home / Recipes / Lemon Bars With Shortbread Crust Recipe
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    Lemon Bars With Shortbread Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    cupcake's Note:

    These are among my favorite desserts. The Shortbread Crust is simplified by using melted butter. Original Source: "Lemon Square Bars" by Ralph. I reduced the white sugar in the topping to about 1 1/2 to 1 3/4 cups. This works well with Meyer Lemons too -- reduce the white sugar in the topping to about 1 1/4 - 1 1/3 Cup as the Meyer Lemon juice is a bit sweeter.

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    1. 1
      Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, making sure you grease the sides of the pan very well.
    2. 2
      In a medium bowl, stir together 2 cups flour and confectioners' sugar until well-blended. (If the confectioner's sugar is lumpy, sift or push it through a strainer to get the lumps out.).
    3. 3
      Blend in the melted butter. Press into the bottom of the prepared pan.
    4. 4
      Bake this (shortbread crust) in the preheated oven for 15 minutes, or until golden.
    5. 5
      In a large bowl, beat eggs until light.
    6. 6
      In a separate bowl, mix together the white sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs.
    7. 7
      Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
    8. 8
      Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

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    Nutritional Facts for Lemon Bars With Shortbread Crust

    Serving Size: 1 (107 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 383.4
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 10.2 g
    Cholesterol 102.6 mg
    Sodium 190.0 mg
    Total Carbohydrate 53.9 g
    Dietary Fiber 0.6 g
    Sugars 35.1 g
    Protein 4.7 g

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