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Iced Lemon Poppyseed Shortbread Bars
Iced Lemon Poppyseed Shortbread Bars
- Recipe Submitted by maryjosh on 10/25/2016
Ingredients List
- 2 sticks softened butter, unsalted
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons lemon curd
- 1 tablespoon lemon zest
- 1 1/2 cups all purpose Gold Medal Flour
- 1 1/2 tablespoons poppyseeds
- 1/2 teaspoon kosher salt
- Icing
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
Directions
Preheat oven to 350 degrees F. and line a 8×8 inch baking dish with parchment paper.
In a stand mixer, beat butter, sugars, lemon curd, and lemon zest until well combined. Add flour, poppyseeds and salt, mixing to combine. Transfer dough to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until baked through and edges golden. Remove and let cool completely. Once cooled, trim edges around bars then cut into squares.
To prepare icing, place powdered sugar and powdered sugar into a medium mixing bowl, whisking until smooth. Drizzle over bars before serving.
In a stand mixer, beat butter, sugars, lemon curd, and lemon zest until well combined. Add flour, poppyseeds and salt, mixing to combine. Transfer dough to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until baked through and edges golden. Remove and let cool completely. Once cooled, trim edges around bars then cut into squares.
To prepare icing, place powdered sugar and powdered sugar into a medium mixing bowl, whisking until smooth. Drizzle over bars before serving.
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