* Percent Daily Values are based on a 2000 calorie diet. Once the bars are set, cut lemon bars into squares and garnish with powdered sugar. Once cooled to room temperature, refrigerate the bars until firm, about 1-2 hours. Finally, Pour lemon filling over the shortbread curst and bake for 18-20, or until the filling is set. Next, gradually mix in the sugar, lemon zest, flour and salt to the egg mixture until smooth. While the shortbread crust is cooling, prepare the lemon filling. Now, press shortbread mixture into the bottom of baking dish and bake for 18-20 minutes or until the edging is starting to brown. Add flour and salt, continue mixing until dough forms. Next, add the sugar until fully combined and creamy. Using an electric mixer, beat butter until very smooth. Lightly grease baking dish, and preheat oven to 350F, with the rack in the center. First, prepare your ingredients by allowing the eggs and butter to come to room temperature on your counter.
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