Lemon shorties
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; softened |
| ½ | cup | Powdered sugar; sifted |
| 3 | Lemons; peel finely grated | |
| 1 | cup | Sugar |
| 3 | Eggs | |
| Powdered sugar for sprinking | ||
| 2 | cups | All-Purpose Flour |
| ⅓ | cup | Potato flour |
| ½ | cup | All-Purpose flour; sifted |
| ¾ | teaspoon | Baking powder |
| 3 | tablespoons | Lemon juice; strained |
Directions
BASE
LEMON TOPPING
TO FINISH
To make base, beat butter and powdered sugar together in a large bowl until creamy. Sift all-purpose flour and potato flour into bowl; mix into butter to form a soft dough. Spread evenly in base of an ungreased 13" x 9" baking pan. Cover surface with plastic wrap; rub with the back of a spoon to smooth. Remove plastic wrap; prick well.
Chill 30 minutes. Meanwhile, preheat oven to 350 degrees (175 C).
Bake about 15 minutes or until lightly browned. Remove from oven and set aside. To make topping, put lemon peel, sugar and eggs in a medium-size bowl. Beat together until smooth and creamy. Sift flour and baking powder into bowl; fold into egg mixture. Stir in lemon juice. Pour Lemon Topping over base; return to oven 25 minutes or until very lightly browned. Cool in pan. When cool, cut in 30 bars.
Sprinkle powdered sugar evenly over top.