Lemon Shortbread Squares

• FOR THE SHORTBREAD:
• 1-1/2 cup All-purpose Flour
• 1/2 cups Confectioners Sugar
• 2 teaspoons Grated Lemon Peel
• 2 teaspoons Grated Orange Peel
• 3/4 cups Cold Butter Cubed
• FOR THE FILLING:
• 4 Eggs
• 2 cups Sugar
• 1/3 cups Lemon Juice
• 1/4 cups All-purpose Flour
• 2 teaspoons Grated Lemon Peel
• 2 teaspoons Grated Orange Peel
• 1 teaspoon Baking Powder
• FOR THE TOPPING:
• 2 cups Sour Cream
• 1/3 cups Sugar
• 1/2 teaspoons Vanilla Extract

1. Preheat oven to 350u0b0F.
2. In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter, put the lid on and process until mixture forms a ball.
3. Pat into a greased 13 x 9 baking pan. Bake for 12-14 minutes or until set and the edges are lightly browned. Remove from oven.
4. In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Remove from oven.
5. In a small bowl, combine topping ingredients. Spread over the filling. Bake for 7-9 minutes longer or until topping is set. Remove from oven.
6. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

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Taken from tastykitchen.com/recipes/desserts/lemon-shortbread-squares/ (may not work)