Name: Lemon Shortbread Bars
Yield: Makes 16
Ingredients: Nonstick vegetable oil spray; 2 cups all purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces; 2 large egg yolks; 6 large eggs; 2 cups sugar; 1/2 cup all purpose flour; 1 teaspoon baking powder; 1/2 cup fresh lemon juice; 4 teaspoons finely grated lemon peel; 3/4 cup all purpose flour; 1/2 cup sugar; 1/4 teaspoon salt; 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces; Powdered sugar

"Here in Seattle, there's a place called 60th Street Desserts that makes fabulous lemon shortbread bars; the cookies are both sweet and tart," says Lucille van der Hagen of Seattle, WA. "Could you ask Joan Williams, the owner, for the recipe?"

A crumb topping makes a nice addition to the classic bar cookie. Prepare the filling while the crust is baking; if the crust cools before the lemon filling is poured over it, the filling might seep beneath the crust.

Recipe notes

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