Preheat oven to 300. Line a 13x9x2 inch baking pan with heavy foil, extending foil over
the pan edges. Lighly grease (or spray) foil; set aside.
In a bowl, stir together flour and corn starch; set aside. In another bowl, combine
powdered sugar and lemon peel. Pressing against side of bowl with a wooden spoon,
work lemon peel into powdered sugar until sugar is fragrant.(Pressing the lemon peel
into the sugar helps release the lemon oils). Set aside.
In a mixing bowl, combine butter, lemon juice, salt and vanilla; beat with an electric
mixer on medium speed until combined. Gradually beat in sugar mixture. Stir in flour
mixture. With lightly floured fingers, press dough evently into the prepared pan.
Bake about 40 minutes or until pale golden in color and edges begin to brown. Right
before the crust is dine, mix all glaze ingredients. Remove crust from oven.
Immediately spoon Lemony Glaze over top and gently spread to evently distribute the
glaze. Let cool completely. Using the foil, lift the uncut bars out of the pan. Cut into
bars.
Glaze - combine all ingredients. whisk until smooth.
Store in airtight container in a single layer. Store at room temperature for up to 2 days
or freeze for up to 3 months.
Originally Submitted
11/20/2010
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