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BARS - Lemon-Lime Shortbread Bars
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| Redbook 9/2012 Basic Crust: | |
| 1¾ cups | all-purpose flour |
| ½ tsp | baking powder |
| ¼ tsp | salt |
| ¾ cup (1½ sticks) | unsalted butter, softened |
| ½ cup | granulated sugar |
| Yolk from 1 large egg | |
| 1 tsp | vanilla extract |
| 1. Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond pan at both ends. In a medium bowl, whisk flour, baking powder, and salt. 2. Beat butter and remaining ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping down the sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared pan. With floured fingers, press dough into an even layer. 3. Bake 20 minutes or until golden and set. If making chocolate dough (see right), bake until surface is dry and set. VARIATIONS: Chocolate crust: decrease flour to 1⅓ cups and add ⅓ cup unsweetened cocoa powder to dry ingredients. Orange crust: add ½ tsp grated orange zest to butter mixture. Lime-cornmeal crust: cut flour to 1½ cups, add ¼ cup yellow cornmeal to dry ingredients, and add ½ tsp grated lime zest to butter mixture. Lemon-lime shortbread Topping: | |
| 4 large | eggs |
| 1⅓ cups | granulated sugar |
| 1½ Tbsp | all-purpose flour |
| ½ tsp | grated lemon |
| ½ tsp | lime zest |
| ¼ tsp | salt |
| ⅓ cup each | lemon juice, lime juice, and milk |
| 2 Tbsp | melted unsalted butter |
| Confectioners' sugar, for dusting | |
1. Make lime-cornmeal crust and leave oven on.
2. Whisk eggs, sugar, flour, lemon and lime zest, and salt in a medium bowl until blended, then stir in lemon and lime juice, milk, and butter. Pour over warm crust.
3. Bake 18 to 20 minutes or until topping is set and feels slightly firm to the touch. Cool in pan on a wire rack.
4. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars. Dust lightly with confectioners' sugar.
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