Iced Lemon Shortbread Bars
Buttery, rich shortbread bursts with a twist of lemon flavor.
Bars
3/4 cup powdered sugar
1/4 cup granulated sugar
1 cup butter or margarine, slightly softened
2 tablespoons grated lemon peel
1/4 cup lemon juice
2 1/4 cups Gold Medal® all-purpose flour
1/3 cup cornstarch
1/4 teaspoon salt
Lemon Icing
2 cups powdered sugar
2 teaspoons light corn syrup
1 teaspoon grated lemon peel
3 to 4 tablespoons lemon juice
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Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
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In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
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Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
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Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft):
Bake 40 to 50 minutes.