These best ever lemon bars are a great end of summer treat. Plus, if your child’s school, sports team, etc…is having a bake sale anytime soon, these are sure to be a favorite!
All of the spices can be purchased at Savory Spice Shop in downtown Franklin, at 324 Main Street.
For lemon curd filling:
These can be made in an 8×8, 9×9 or 10×10 square pan. The smaller pan will require longer baking times and the larger pan will require less baking time. Watch for the visual cues given in the directions to know when the bars are done.
For shortbread crust: Preheat oven to 325 degrees. Cream butter and sugar together in an electric mixer. Add flour, Pyramid Peak and salt. Mix until dough resembles a coarse meal. Transfer to an 8×8 pan (see Notes) and lightly press evenly across the bottom. Bake for about 25 min. or until edges are just golden.
For lemon curd filling: In the same shortbread mixing bowl (no need to clean it out), whisk eggs with lemon zest and juice. With mixer running, add sugar, flour, Pyramid Peak and salt; mix until smooth. Pour filling over hot-out-of-the-oven shortbread. Bake for 20 to 30 min. or until just set and no longer wobbly. Allow bars to cool completely.
For topping: Whisk confectioners’ sugar with Pyramid Peak. Use a fine sieve to sprinkle entire surface of cooled bars with the mixture; do this twice to get a good coating. Sprinkle remaining salt to taste over top if using. Cut into 1- or 2-inch squares and serve. Store in an airtight container.
Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO