This recipe combines a rich shortbread crust with an intense lemon topping. In this recipe we use sugared borage, but any edible flower would work beautifully.
Makes 24 bars
- 2 ⅓ cups all-purpose flour, divided½ cup confectioner’s sugar
- Pinch of salt
- 1 cup butter, sliced
- 4 eggs
- 2 cups granulated sugar
- ⅓ cup lemon juice
- 1 tablespoon grated lemon rind
- Confectioner’s sugar for dusting
- Sugared flowers
Preheat oven to 350°. Combine 2 cups flour, sugar, and salt in medium bowl. Cut in butter with pastry cutter. Gently press into 9×13 pan. Bake 15 minutes. Meanwhile, combine eggs and sugar, beating until frothy. Whisk in remaining flour, lemon juice, and rind. Pour over crust. Bake 20–25 minutes, or until lightly browned. Cool on wire rack. Cut into 24 pieces. Sprinkle with powdered sugar, and garnish with sugared flowers.