Short Cake Lemon Bars


  • Crust:
  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 2 sticks of unsalted butter, softened
  • Filling:
  • 4 eggs
  • 1 14 oz can of sweetened condensed milk
  • 2/3 cup lemon juice
  • 1 tbs flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 drops yellow food coloring
  • 4 drops yellow food coloring
  • Extra powdered sugar
These are a short cake cookie with a tangy lemon cream topping.

  • For the crust, combine flour and sugar in a medium bowl.
  • cut in butter with pastry blender until the mixture is crumbly
  • Press lightly onto bottom and halfway up the sides of an ungreased 13×9 inch baking pan.
  • Bake in a preheated 350 degree oven for 20 minutes.
  • For the filling, beat eggs and condensed milk in a large bowl until fluffy.
  • Beat in lemon juice, flour, baking powder, salt and food coloring just until blended.
  • Fold in lemon peel and pour over the crust.
  • Bake in a 350 degree oven for 20 to 25 minutes or until set and crust is brown.
  • Cool in pan on wire rack.
  • Chill for about 2 hours.
  • Sprinkle with sifted powdered sugar.
  • Cut into bars or for round shapes use a ¬†biscuit or cookie cutter.
  • Serve.

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