Lemon Shortbread For Ceramic Shortbread Pan Recipes

LEMON SHORTBREAD (FOR CERAMIC SHORTBREAD PAN)

Steps:

• Preheat oven to 325 degrees.
• Cream butter until light.
• Cream in the powdered sugar and the grated lemon peel.
• Now work in the flour.
• Knead the dough on an unfloured board until nice and smooth.
• Spray the shortbread pan very lightly with a non-stick vegetable spray.
• Firmly press the dough into the shortbread pan.
• Prick the entire surface with a fork, and bake the shortbread right in the pan.
• Bake for 30 - 35 minutes, or until very lightly browned.
• Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
• If the shortbread does not come right out, tap one edge of the pan.
• Cut the shortbread into serving pieces while it is still warm.
• Note: I usually leave it whole and wrap in plastic wrap and tie with ribbon or rafia for gifts.

LEMON BARS WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, making sure you grease the sides of the pan very well.
• In a medium bowl, stir together 2 cups flour and confectioners' sugar until well-blended. (If the confectioner's sugar is lumpy, sift or push it through a strainer to get the lumps out.).
• Blend in the melted butter. Press into the bottom of the prepared pan.
• Bake this (shortbread crust) in the preheated oven for 15 minutes, or until golden.
• In a large bowl, beat eggs until light.
• In a separate bowl, mix together the white sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs.
• Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
• Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.