Lemon Shortbread Bars

• 1 cup flour
• 12 cup very cold unsalted butter
• 14 cup icing sugar
• 14 teaspoon salt
• 34 cup fresh lemon juice, strained
• 1 teaspoon lemon zest, finely grated
• 3 large eggs
• 1 (300 ml) caneagle brand sweetened condensed milk
• 14 cup flour
• icing sugar
• 1 slice lemon zest
• fresh berries
• 1 sprig of fresh mint

1. Pulse all shortbread ingredients together in food processor until butter is the size of small peas.
2. Press firmly into 9-inch square parchment-lined baking pan.
3. Bake in preheated 350F oven for 20 minutes.
4. Removed from oven and reduce heat to 325F.
5. Beat all filling ingredients together.
6. Pour over shortbread base and bake 30-35 minutes or until middle is almost set.
7. Remove from oven and cool completely on wire rack.
8. Chill if desired.
9. To serve, cut into squares and garnish with a light dusting of icing sugar, lemon zest, berries, and a sprig of mint.
10. Can be served at room temerature.

flour, butter, icing sugar, salt, lemon juice, lemon zest, eggs, condensed milk, flour, icing sugar, lemon zest, fresh berries, mint

Taken from www.food.com/recipe/lemon-shortbread-bars-335441 (may not work)