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Just the right amount of shortbread, sweet and tart.
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1 1/2 c sugar
3/4 c lemon juice, fresh or Realemon
4 large eggs
1/3 c flour
powdered sugar for dusting
Prepare above Shortbread Base. While baking, prepare topping. In a bowl,
whisk together eggs and sugar until well combined and stir in lemon juice and flour.
Pour lemon mixture over hot shortbread. Reduce oven heat to 300F. Bake in the middle of the
oven until set, about 25-30 minutes. Cool completely in pan and cut into 24 bars. These will keep
covered and chilled about 3 days. Sift with confectioners sugar before serving.
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© 2001 My Island Kitchen