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Iced Lemon Shortbread Bars




Source of Recipe


Betty Crocker Newsletter


Recipe Introduction


Buttery, rich shortbread bursts with a twist of lemon flavor.


List of Ingredients




Bars
3/4 cup powdered sugar
1/4 cup granulated sugar
1 cup butter or margarine, slightly softened
2 tablespoons grated lemon peel
1/4 cup lemon juice
2 1/4 cups Gold Medal® all-purpose flour
1/3 cup cornstarch
1/4 teaspoon salt

Lemon Icing
2 cups powdered sugar
2 teaspoons light corn syrup
1 teaspoon grated lemon peel
3 to 4 tablespoons lemon juice

Recipe



Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.

In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.

Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.

Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.


High Altitude (3500-6500 ft): Bake 40 to 50 minutes.

Special Touch. Top off these sunny citrus bars with a sprinkle of freshly grated lemon peel.