A shortbread cookie crust topped with a luscious lemon curd filling.
Whats not to love about a lemon bar?
Even the most dedicatedchocolate dessertfan cant resist the sweet and tangy temptation.
Credit: Stephen Kent Johnson
Store leftover bars in an airtight container in the refrigerator up to 1 week.
If you like, you’ve got the option to freeze the bars.
Don’t dust with powdered sugar.
Thaw overnight in the refrigerator.
Grease foil; set aside.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Press mixture into the bottom of prepared pan.
Bake for 18 to 20 minutes or until edges are golden.
Pour filling over hot crust.
Bake for 15 to 20 minutes more or until center is set.
Cool completely in pan on a wire rack.
Grasping foil overhang, lift from pan.
Right before serving, sift powdered sugar over tops.
Cover and store in the refrigerator.
2,000 calories a day is used for general nutrition advice.
