Side Pannel
Lemon Bars (Terry's)
Ingredients List
- -----Shortbread-----
- 2 1/2 c Flour
- 2/3 c Powdered Sugar
- 2 1/4 c Butter; Cold, Unsalted, cut
- -into small piece
- -----Filling-----
- 3 c Granulated Sugar
- 1/2 c Flour
- 8 lg Eggs
- 2/3 c Fresh Lemon Juice
- 4 Zest Of 4 Lemons Fine Grated
- 6 tb Powdered Sugar---Garnish
Directions
DESCRIPTION: Delicious lemon squares with shortbread bottoms last longer
than most because the lemon custard is baked, not cooked on the stovetop.
Preheat oven to 350. Lightly grease a 7 1/2 x 11 3/4 (9 1/2 x 13 1/2)
shallow baking pan.
Combine flour and powdered sugar in processor. Process on/off about 5
seconds to mix. Sprinkle butter pieces over flour. Process on/off about 1
minute or until resembles coarse meal. Add 2 tsp. cold water and process
until dough just begins to form a ball. Add more water if necessary, but
dough should NOT be wet or sticky. Turn dough into prepared pan, and press
to form a smooth, uniform layer. Bake in center of oven for 15-17 minutes
or until just begins to brown.
than most because the lemon custard is baked, not cooked on the stovetop.
Preheat oven to 350. Lightly grease a 7 1/2 x 11 3/4 (9 1/2 x 13 1/2)
shallow baking pan.
Combine flour and powdered sugar in processor. Process on/off about 5
seconds to mix. Sprinkle butter pieces over flour. Process on/off about 1
minute or until resembles coarse meal. Add 2 tsp. cold water and process
until dough just begins to form a ball. Add more water if necessary, but
dough should NOT be wet or sticky. Turn dough into prepared pan, and press
to form a smooth, uniform layer. Bake in center of oven for 15-17 minutes
or until just begins to brown.
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