SHORTBREAD LEMON BARS RECIPE: HOW TO MAKE IT
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Nutrition Facts : Calories 172 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 70mg sodium, CarbohydrateContent 20g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
MILLIONAIRE SHORTBREAD BARS | RECIPE RECIPE | LAND O’LAKES
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
Provided by Land O'Lakes
Categories Shortbread Butter Caramel Sweet Baking Cooking Making It Photo-Ready Dairy Bar Dessert
Total Time 0 minutes
Prep Time 50 minutes
Yield 48 bars
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.
- Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
- Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
- Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
- To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (1/2x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.
Nutrition Facts : Calories 170 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 20 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
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- Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.
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