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Receta Sun-Kissed Lemon Bars
by Foodiewife

Sun-Kissed Lemon Bars

Lemon bars are a classic cookie, with a shortbread crust and a lemon "curd" filling, dusted with powdered sugar. It is said that Betty Crocker developed this recipe in 1963. There are different variations I've seen in countless recipes. I like this version, best, because the shortbread crust is made with confectioner's sugar, which gives it a super tender texture. For the filling, I've increased the fresh lemon juice and added extra lemon zest. I especially enjoy these bright and lemony tasting cookies with a cup of hot tea. (Recipe adapted from Sunkist). Please click on the source, my blog, to see how I made these.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12 cookies

Ingredientes

  • Crust:
  • ½ cup butter, softened
  • 1 cup flour
  • ¼ cup powdered sugar
  • Filling:
  • zest of 1 lemon (I like to use Myer lemons, but Eureka's are great, too)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 cup sugar
  • 2 Tbsp. flour
  • ½ tsp. baking powder
  • 2 eggs, beaten

Direcciones

  1. NOTE: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan. Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip).
  2. For the crust: Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.)
  3. Bake at 350F for 15 minutes.
  4. For the Filling:
  5. Sift the sugar, flour and baking powder.
  6. Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust.
  7. Place in a 350 degree oven and bake for 25 minutes.
  8. Allow to cool for at least 30 minutes.
  9. If using a sling, lift out of the pan and cut the bars into about 24 cookies.
  10. Dust with powdered sugar and serve.
  11. Store in an airtight container.