Bright Lemon Pepper Bars
Ingredients
Pine & Pepper Spices
For the shortbread crust
- 5 Tbsp.Unsalted butter, softened
- ⅓ cupGranulated sugar
- ⅔ cupAll-purpose flour
For the lemon curd filling
- 2Eggs
- 3Lemons, zested and juiced
- 1¼ cupsGranulated sugar
- ½ cupAll-purpose flour
For the topping
- ⅓ cupConfectioners’ sugar
Directions
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1
Make the crust. Heat the oven to 325°F. Cream the butter and sugar together in an electric mixer until smooth.
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2
Add the flour, 1 tsp. Palmer Park Lemon Pepper, and ⅓ tsp. French Fleur de Sel, and mix on low speed just to combine.
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3
Press the dough evenly into the bottom of a greased 8x8, 9x9, or 10x10 square pan. Bake for 15 to 18 min., until the edges are just starting to color.
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4
Make the filling. Beat the eggs in a large bowl. Whisk in the lemon zest and juice, sugar, flour, ⅔ tsp. Palmer Park Lemon Pepper, and ¼ tsp. French Fleur de Sel until smooth.
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5
Pour the filling over the hot crust and return the pan to the oven for 20 to 25 min., until the curd is just set.
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6
Cool to room temperature. A smaller pan needs a touch more baking time and a larger one a little less — watch for the set curd to know when they’re done.
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7
Finish. Once cooled, sift the confectioners’ sugar over the top and dust lightly with ⅓ tsp. Palmer Park Lemon Pepper and a pinch of French Fleur de Sel (optional). Cut into 10 to 12 bars.
