Lemon Bars (or some of you might know them as Lemon Squares)is the combination of buttery shortbread and tangy lemon filling. The top has a thin cake-like crust and underneath the lemon filling is all soft and delicious. They are noticeable through their liberal coating of the snowy white powdered sugar. They are best eaten the day they are made when the shortbread is crisp and the lemon filling is tart and tangy. It’s preferable to use fresh lemons in order for the Lemon Bars to have a nice citrus flavor. Adding non dairy creamer (or you can use cream cheese) gives the bars a creamy texture which I like. This dessert is very addictive and there is hardly any leftovers 🙂
For the shortbread crust, you will need:
- 1/2 stick of unsalted Earth Balance non dairy butter at room temperature
- 1/2 cup of granulated sugar
- 1 1/2 cup of all purpose flour
- 1/4 teaspoon of salt
- 4 large eggs
- 1/4 cup of powdered sugar
- 1/3 cup of fresh lemon juice
- 1 tablespoon of lemon zest
- 1/2 cup of non dairy creamer
Tip: .Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice.
Preheat your oven to 350 degrees F. Butter or grease an 8 inch square baking pan. Place parchment paper over the pan. Using an electric mixer, cream margarine, sugar, and salt till light and fluffy. Add flour and mix on low speed till well combined. Press dough into the bottom of the pan and 1/2 inch up on the sides of the pan. Prick dough with fork and bake for 15 minutes or until lightly golden. For the filling, whisk eggs ,lemon juice, and creamer in a large bowl. Add the powdered sugar and zest and mix well until smooth. Pour mixture over the shortbread crust and bake for another 20-25 minutes or until filling is set. Remove from oven and let it come to a complete cool. Lift the parchment paper from the pan and cut cake into 2 inch 16 squares. Generously dust with confectioners sugar. Can be stored and refrigerated up till 3 days.