I make these every year, when our neighborhood trees are bursting with fresh lemons. They are just not the same with store-bought lemons; the fresh flavor from the unwaxed, tree-ripened fruit makes all the difference.
1 c butter, softened
1/2 c powdered sugar
1 tsp vanilla extract
2 c unbleached all-purpose flour
3 homegrown lemons
2 c sugar
Powdered sugar for dusting
Preheat oven to 350. Cream together butter and powdered sugar. Add vanilla, then flour. Press into bottom of a buttered 9"x13" pan. Bake 18 minutes or until just browned.
While shortbread base bakes, make lemon filling. Zest the lemons, then juice them. Measure 1/2 c juice (reserve remainder, if any, for another use); beat together with eggs, sugar and lemon zest. Pour atop baked shortbread. Return pan to oven and bake 16 minutes or until set but not too brown. Let cool, then dust with powdered sugar and cut into bars. Makes 30 bars.
Labels: cookies, desserts, fruit