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Lemony Glazed Shortbread Bars Recipe


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     Lemony Glazed Shortbread Bars

Category   Desserts - Breads
Sub Category   None
Servings   32

3 c. flour
1/3 c. cornstarch
1-1/4 c. powdered sugar
1/4 c. finely shredded lemon peel (5-6 lemons)
1-1/2 c. butter, softened
1 T. lemon juice
1/2 t. salt
1/2 t. vanilla
2-1/2 c. powdered sugar
2 t. finely shredded lemon peel
3 T. lemon juice
1 T. light corn syrup
1/2 t. vanilla

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.

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