I have been, and continue to, play with this recipe. But since so many of my co-workers raved about the bars I’ll post the recipe. I’d like to see a creamier texture to them.
1 1/2 sticks softened butter
1/2 c. brown sugar
2 c. flour
1/2 t. salt
Heat oven to 350°.
Cream the butter and sugar, then add flour and salt.
Cook the crust for 20 minutes until light brown.
4 eggs + 2 yolks
1 1/2 c. sugar
3/4 c. lemon juice
1/3 c. flour
6 T melted butter
Wisk eggs, sugar, and lemon juice. Then mix in flour and butter. When the shortbread comes out of the oven slowly pour the filling onto the crust.
Reduce the temperature to 300° and cook for 30minutes or until the filling is set. Sprinkle with powdered sugar. (I am going to make meringue and top the bars with that – something I saw in Thomas Kellers new book).
Cover and chill. Store for 3 days.