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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
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.

Printed from tasteofhome.com Jul 9, 2008

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Shortbread Lemon Bars cont.

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 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.