Shortbread Lemon Bars

Lemon bars have always been a perennial favorite. Unfortunately it has taken me forever to find the perfect recipe that is the perfect ratio of filling to crust without the eggy aftertaste of traditional recipes. If you are looking for a lemon bar that is packed with flavor and has plenty of filling, this is it.  The flavor is enhanced with a hint of orange essence, which makes for a unique and interesting bite. These bars are also refrigerated which makes the texture of them simply amazing.

Ingredients

Crust:
1 1/2 cups All-purpose flour
1/2 cup Powdered sugar
1 tsp Grated lemon peel
1 tsp Grated orange peel
3/4 cup Cold butter

Filling:
4 Eggs
2 cups Sugar
1/3 cup Lemon juice
1/4 cup All-purpose
2 tsp Grated lemon peel
2 tsp Grated orange peel
1 tsp Baking powder

Topping:
2 cups (16 oz.) Sour cream
1/3 cup Sugar
1/2 tsp Vanilla extract

Method

In a food processor, combine flour, powdered sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a 13 x 9-in baking pan lined with parchment paper. Bake at 350 degree for 12-14 minutes or until set and the edges are lightly browned. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Meanwhile, in a bowl combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Yield: 3 dozen.