Lemon Shortbread Bars

Name: Lemon Shortbread Bars
Prep time: 15 min
Cook time: 55 min
Yield: 16
Ingredients: Shortbread Base:; 1 cup (250 mL) all-purpose flour; 1/2 cup (125 mL) very cold unsalted butter; 1/4 cup (50 mL) icing sugar; 1/4 tsp (1 mL) salt; Filling:; 3/4 cup (175 mL) freshly squeezed lemon juice, strained; 1 tsp (5 mL) finely grated lemon zest (optional); 3 large eggs; 1 can (300 mL) Eagle Brand® Original or Low Fat sweetened condensed milk Low Fat Sweetened Condensed Milk; 1/4 cup (50 mL) all-purpose flour; Garnish:; icing sugar; strips of lemon zest; fresh berries; sprig of fresh mint

Prep Time 15 mins

Cook Time 55 mins

Serves 16

Difficulty N/A

Ingredients

Shortbread Base:
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) very cold unsalted butter
1/4 cup (50 mL) icing sugar
1/4 tsp (1 mL) salt
Filling:
3/4 cup (175 mL) freshly squeezed lemon juice, strained
1 tsp (5 mL) finely grated lemon zest (optional)
3 large eggs
1 can (300 mL) Eagle Brand^® Original or Low Fat sweetened condensed milk
1/4 cup (50 mL) all-purpose flour
Garnish:
icing sugar
strips of lemon zest
fresh berries
sprig of fresh mint

Low Fat Sweetened Condensed Milk

Directions

Step 1:

Pulse all shortbread ingredients together in food processor until butter is the size of small peas. Press firmly into 9” (23 cm) square parchment paper-lined baking pan. Bake in preheated 350ºF (180ºC) oven for 20 minutes. Remove from oven, and reduce heat to 325ºF (160ºC).

Step 2:

Beat all filling ingredients together. Pour over hot shortbread base and bake 30 - 35 minutes or until middle is almost set. Remove from oven and cool completely on wire rack. Chill if desired.

Step 3:

To serve, cut into squares and garnish with a light dusting of icing sugar, lemon zest, berries and a sprig of mint. Can be served at room temperature or chilled.