Lemon Shortbread Bars
Paula Nemzek for KCTS 9 Cooks
Summery lemon bars get a flavor boost with white chocolate chips and a shortbread cookie crust. There was a minor incident over who got the last lemon bar at a recent work potluck. They’re that good.
Serves 12 to 18
30 packaged pecan shortbread cookies
4 tablespoons butter, melted
1 cup white chocolate chips
1/2 cup fresh lemon juice (from about 2 lemons)
1 teaspoon lemon zest, from 1 lemon
2 cups granulated sugar
1/4 cup flour
1/2 teaspoon baking powder
4 eggs, at room temperature
1/4 cup confectioners’ sugar, for dusting
Preheat oven to 350 degrees. Butter a 9 x 13-inch glass baking pan.
Pulse the cookies in a food processor, or crush by hand in a large zip-lock bag. Add melted butter and pulse until completely incorporated. Press into bottom of prepared pan. Sprinkle white chocolate chips over the crust.
In a medium bowl, whisk together lemon juice, zest, sugar, flour, baking powder and eggs until smooth. Pour gently over crust and white chocolate chips.
Bake for 25 to 30 minutes, until edges are a light golden brown and center looks set. Cool completely, dust with confectioners’ sugar and refrigerate overnight, or a minimum of 2 hours. Dust with additional confectioners’ sugar if desired before slicing into bars.