Crust3/4 c butter RT
1 1/2 c flour
1/2 c icing sugar
Filling:2 lemons (for zest and 1/3 c juice)
1 1/2 c sugar
1/4 c flour
Preheat oven to 350 F.
-Crust: work butter, flour and icing sugar with fingers until mixture holds together. Transfer to ungreased 9x13 pan and press with a flat bottom cup. Bake for 20 min or until the edges begin to brown.
-While shortbread is baking, make filling. Wash and dry lemons, then zest. Juice 1/3 cup.
-Whisk together the eggs and sugar. Whisk in flour. Stir in lemon zest and juice.
-When shortbread has baked, pour filling over and return the pan to the oven for another 20-25 min or until the filling no longer jiggles and the edges are lightly brown.
Cool and dust with icing sugar. Refrigerate leftovers.
***Double recipe fits Jellyroll pan***