| Prep Time | 20 Minutes |
| Cook Time | 45 Minutes |
| Passive Time | 1 Hour |
| Servings |
Bars
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Ingredients
- 3/4 Cups Powdered Sugar divided
- 1 Cup Butter room temperature
- 3 Cups All Purpose Flour divided
- 6 Large Eggs
- 3 Cups Granulated Sugar
- 2 Tablespoons Lemon Zest
- 1 Cup Lemon Juice
Ingredients
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Instructions
- Preheat oven to 350 F. Butter a 9X13 pan and set to the side.
- For the Shortbread Crust- Blend butter and 1 cup of powdered sugar until fluffy. Slowly add 1 cup of flour, blending well. Press into 9X13 pan distributing dough evenly on the bottom. Bake in oven for 14 minutes or until light golden brown. Remove from oven and cool for 1 hour.
- For Lemon Curd-Whisk 6 eggs. When well blended add 3 cups of sugar. Mix and slowly add remaining flour, 1/2 a cup at a time to make sure it blends. Fold in lemon zest. Stir in lemon juice. Lemon curd batter should be thick but pour-able.
- Pour lemon curd mixture onto shortbread crust. Bake on lower rack at 350 F for 35-40 minutes, making sure it sets but not browns on top. Remove from over allow to cool. Lightly dust with powdered sugar.
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