Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
These refreshingly sweet bars pack a punch and the soft, flaky shortbread crust adds buttery goodness to every bite.
Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. plus 3 tbsp Hy-Vee all-purpose flour, divided | ||
| ½ c. Hy-Vee powdered sugar | ||
| ¼ c. Hy-Vee cornstarch | ||
| 1 c. Hy-Vee butter, sliced, cold | ||
| 4 Hy-Vee large eggs | ||
| 1 ½ c. Hy-Vee granulated sugar | ||
| ⅔ c. fresh lemon juice | ||
| ⅓ c. Hy-Vee whole milk | ||
| 2 tsp. lemon zest | ||
| Additional Hy-Vee powdered sugar |
Directions
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, extending the foil over the edges. Spray foil with non-stick cooking spray; set aside.
- In a large bowl, combine 2 cups flour, 1/2 cup powdered sugar and cornstarch. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake for 15 to 20 minutes or until edges are light brown.
- Meanwhile, for filling, in a medium bowl whisk together eggs, granulated sugar, 3 tablespoons flour, lemon juice, milk and lemon zest. Pour filling over hot crust. Bake for 15 to 20 minutes or until center is set. Cool completely in pan on a wire rack. Cover and store in the refrigerator.
- Just before serving, use foil to lift uncut bars out of pan. Cut into bars and sift additional powdered sugar over top.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 10mg
- Total Carbohydrates: 19g
- Protein: 2g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Summer 2014.