Sour Cream Lemon Shortbread Bars

Posted by Margalit

Don't you just love the taste of lemon desserts in the summer? So fresh and cool tasting. Give me a big cone of lemon sorbet and I'm a happy camper. Which is why I think these lemon shortbread cookies are so good. Shortbread can be heavy. Very heavy indeed. Not that these are light. No way. But they seem lighter with that hint of lemon. Try them and see.

Sour Cream Lemon Shortbread Bars

Crust

1 1/2 cups all-purpose flour
1/3 cup sugar
2 tsp lemon zest
1/4 tsp salt
3/4 cup butter, chilled and cut into several pieces

Lemon Topping
3 large eggs, room temperature
1 1/2 cups sugar
6 tbsp sour cream
3 tbsp all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup lemon juice
Zest of 2 lemons (1 generous tbsp)

Preheat oven to 350F.
In the bowl of a food processor, cream together the flour, sugar lemon zest and salt.
Add in butter and pulse until mixture reaches a crumbly, sandy (with some pea-sized chunks of butter remaining) pieces.
Press evenly into a shortbread pan (or 9"x13" pan) and bake for 16-19 minutes, until just slightly golden at the corners.

While the crust is baking, beat together the remaining ingredients until smooth. When the crust comes out of the oven, pour in the lemon filling while it is hot, then return pan to the oven.
Bake for 25 minutes, until set and slightly browned at the corners.
Set pan on a wire rack to cool completely.
Makes 16 large bars.

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Sour Cream Lemon Shortbread Bars

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