Shortbread Lemon Bars 1-1/2 cups all-purpose flour 1/2 cup confectioners' sugar 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 3/4 cup cold butter FILLING: 4 eggs 2 cups sugar 1/3 cup lemon juice 1/4 cup all-purpose flour 2 teaspoons grated lemon peel 2 teaspoons grated orange peel 1 teaspoon baking powder Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Shortbread Lemon Bars cont. TOPPING: 2 cups (16 ounces) sour cream 1/3 cup sugar 1/2 teaspoon vanilla extract In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Cut in butter until mixture is crumbly; process until mixture forms a ball. Pat into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 12-14 minutes or until set and the edges are lightly browned. In a large mixing bowl,combine all the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. In a bowl, combine Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

	Shortbread Lemon Bars topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator. Yield: 3 dozen. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008