ICED LEMON SHORTBREAD BARS—VANCOUVER SUN BAR
Submitted by: Ann McColm

I DOUBLE THIS RECIPE: 9 X 12 PAN

1 ½ cups all purpose flour
1/3 cup cornstarch
½ cup icing sugar
2 ½ T. granulated sugar
2 T. finely grated lemon zest
¾ cup butter, at room temperature
¼ tsp. salt
2 tsp. lemon juice
½ tsp. lemon extract

LEMON ICING
2 T. granulated sugar
1 tsp. finely grated lemon zest
1 ½ T. lemon juice
1 tsp. golden corn syrup
1 cup icing sugar

BAR: Lightly grease 9” square baking pan or coat with nonstick spray. Line pan with foil, letting foil overhang two opposite sides of the pan by about 2 inches.
In medium bowl, thoroughly stir together flour and cornstarch; set aside. In food processor, process icing sugar, granulated sugar and lemon zest until sugar is yellow and zest is finely pulverized, about 3 minutes. Add butter, salt, lemon juice and lemon extract; process until well blended and fluffy, about 1 minute. Sprinkle flour mixture over butter mixture and process in on/off pulses until combined. Turn out dough on to large sheet of plastic wrap; pat dough into 6 inch disc. Fold wrap around dough. Refrigerate for 30 minutes or until dough is cool and slightly firm.
Press dough evenly into pan. Lay sheet of wax paper on dough, then press it out to edges until top is flat and smooth. Peel off and discard paper. Bake at 300 for 40-45 minutes, or until pale golden all over and just slightly darker at edges. Transfer pan to wire rack and let stand until completely cooled. Using overhanging foil as handles, transfer shortbread to cutting board. Carefully peel off and discard foil.

ICING: In food processor, combine granulated sugar and lemon zest; process until sugar is lightly coloured and zest in finely pulverized, about 1 minute. Add lemon juice and corn syrup; process until evenly incorporated. Immediately spread icing everly over shortbread. Let stand for 5 minutes. Cut shortbread into 24 bars. Using table knife or spatula, carefully separate bars; let stand, slightly separated, until icing completely sets, about 1 hour. Store layered between wax paper in airtight container for up to 3 days or freeze for up to 1 month. Makes 24 bars.

 

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