From my story “Travelogue – High Seas Edition”
Pre-heat your oven to 350˚F.
Prepare an 8” x 8” brownie pan by lining with parchment paper.
Prepare my shortbread cookie dough recipe. (Omit the egg!)
Press the prepared dough into the brownie pan making sure to press the dough approximately half way up the sides of the pan.
Bake the dough in the pre-heated oven for 14 to 16 minutes, just until very lightly browned. Set aside to cool.
Lemon Bar Filling Ingredients
3 extra-large eggs at room temperature
1 ½ cups granulated sugar
1 tablespoon grated lemon zest (4 lemons)
½ cup freshly squeezed lemon juice
½ cup flour
Confectioners’ sugar, for dusting
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, mix together the Lemon Bar filling ingredients on medium speed until well combined.
Pour the filling into the pre-baked crust and bake in the pre-heated 350˚F oven for 22 to 26 minutes. The filling should be completely set but not brown.
When done remove from oven and generously dust with confectioner’s sugar. Set aside to cool completely before slicing. Store in the refrigerator before serving.