MINI FLAG LEMON BARS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
Shortbread Crust
1/2 cup (1 stick) butter , softened
1/2 cup firmly packed light-brown sugar
1 1/2 cups all purpose flour
1 teaspoon grated lemon rind
Lemon Filling
1 1/2 cups sugar
1/2 cup lemon juice
1/2 cup water
2 tablespoons cornstarch
2 eggs
2 teaspoons grated lemon zest
Toppings
1/4 cup confectioners sugar
1/4 cup blueberries
1 tube red gel frosting
DIRECTIONS:
Heat the oven to 350 degrees. Grease a 9-inch square
baking pan. Prepare the shortbread crust: In a large
bowl, with an electric mixer on medium speed, beat the
butter and brown sugar until light and fluffy. Reduce
the mixer speed low, and beat in the flour and lemon
rind until well combined; pat the mixture evenly into
the prepared pan. Bake the crust 15 minutes, or until
golden. Cool the crust in the pan on a wire rack.
Meanwhile, prepare the Lemon Filling: In a 2-quart
saucepan, mix 1 cup granulated sugar, the lemon juice,
water, and cornstarch until well combined. Heat the
mixture to boiling over medium-high heat, stirring
constantly; cook 1 to 2 minutes longer or until the
mixture thickens. Remove from the heat. In a medium-size
bowl, with a wire whisk, beat the remaining 1/2 cup
granulated sugar, eggs and the lemon rind until thick
and lemon colored. Slowly beat the lemon mixture into
the egg mixture until well combined. Pour the filling
into the prepared crust.
Bake the cookies 15 to 20 minutes, or until the filling
is firm. Cool completely in the pan on a wire rack. Cut
the cookies into 6 rectangular bars. place the bars on
a serving plate. Sprinkle confectioners sugar over the
cookies. Create stripes across the bars with the red gel
frosting. Place 6 blueberries in the top corner of each bar.
Yield:
Categories: Desserts, Seasonal
<a href=" http://www.thedailyrecipe.com
">
|
