PUCKER UP LEMON BARS

Pucker up Lemon Bars image

Provided by Joan Penney

Time 55m

Number Of Ingredients 13

SHORT BREAD CRUST
1 c butter, cold
2 c all purpose flour
1/2 c confectioners' sugar
1 Tbsp lemon zest, grated
LEMON FILLING
4 eggs
2 c sugar
4 Tbsp all purpose flour
1/4 c fresh lemon juice
1 Tbsp lemon zest, grated
2 Tbsp lemon curd
confectioners' sugar-for dusting the top

Steps:

1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
3. While crust is baking, prepare lemon filling.
4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.