Pucker up bars from The Baker in Me (page 162) by Daphna Rabinovitch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cool the bars for at least 2 hours before cutting.

  • Zosia on February 06, 2017

    These are everything you want from a lemon/citrus bar: cool and creamy topping bursting with zingy lemon-lime flavour atop a tender shortbread crust. And they were so easy to make since the topping ingredients were poured directly on to the partially-baked base. I made the cookie dough in the food processor and it was too dry to knead so I pressed it into the pan and baked it right away - no shrinkage, it held together well and was melt-in-your-mouth tender after baking. I'll be repeating this shortcut.

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