lemon shortbread bars

Dad is a lemon fanatic. I mean, I like lemon, but he LOVES it. I find it more of a summer flavor, but I guess we needed some sunshine as we wait for the weather to warm up. These were so easy to make, with a small number of ingredients. I don't always want to mix 10 different kinds of flours. When I make these again, I'll probably put some lemon in the crust as well. They weren't quite tart enough for my liking.

Crust Ingredients:
1 cup rice flour
1/2 cup cornstarch
1/2 powdered sugar
3/4 cup butter

Lemon curd ingredients:
4 eggs
2 cups sugar
2 Tbsp. rice flour
2 Tbsp. corn starch
1/4 cup lemon juice

Powdered sugar for topping

1. Preheat oven to 350 F.
2. Cut cold butter into the dry crust ingredients. You could use a food processor, but I hate to lug mine out all the time. I just used a pastry cutter, but a fork would work alright too.
3. Press crust into a greased 13x9 baking pan; bake for 17-19 minutes. Allow the crust to cool for about 10 minutes or so.
4. Combine lemon curd ingredients with a whisk. Beat until smooth. Pour immediately over crust.
5. Bake for 20-25 minutes until filling is set and there is a crispy crust on top. Dust with powdered sugar. I do this step with my mesh strainer. Just shake it around over the bars. Allow the bars to cool before cutting.

That's all for this week. -courtney

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