Preheat deck or conventional oven to 350 degrees. (not recommended for convection oven)
Grease and parchment line a 2” half hotel pan.
In a food processor, pulse together the butter, sugar and flour.
Press evenly into the bottom of the greased pan. Bake for 20 to 25 minutes at 350 degrees. Allow to cool slightly while making the filling.
Ingredients
1/2 lb Nature's Best Dairy® Butter, cold and cubed
1/2 cup West Creek® Sugar, Granulated, extra fine
2 cups Roma® H&R Enriched Bleached All Purpose Flour
Ascend® Lemon or Lime Bars Filling
Directions
For filling, whisk together the sugar flour, eggs and juice until the sugar is dissolved. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
Bake at 350 degrees for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool completely.
Sprinkle with powdered sugar when cool.
Ingredients
1 1/2 cups West Creek® Sugar, Granulated, extra fine
1/2 cup Roma® H&R Enriched Bleached All Purpose Flour
