Lumiere’s Luscious Lemon Bars

If you are having guests, this sweet treat is just the thing to serve. Pint-size chefs can use their hands to work the dough, and then they can zest the lemons.

Excerpted from Dishing It Up Disney Style: A Cookbook for Families with Type 1 Diabetes

Serves: 24

Nutritional Information

Serving Size: 1 2-inch square
157 1g 7g 2g 22g 1 1/2

Ingredients

  • SHORTBREAD:
  • 3/4 cup butter, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • FILLING:
  • 2 lemons
  • 4 eggs
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour

How To Make It

  1. Heat the oven to 350ºF. For the shortbread crust, use your fingertips to work the butter, flour, and confectioners’ sugar in a large bowl until the mixture holds together. Transfer the dough to an ungreased 9x13-inch pan and press it into the pan. Bake for 20 minutes, or until the edges begin to brown.
  2. While the shortbread is baking, make the lemon filling. Wash and dry the lemons, then grate the rinds using the small holes on your grater (you will need 2 tablespoons of zest). Slice each lemon in half and squeeze the juice into a measuring cup until you have 1/3 cup. Remove any seeds.
  3. In a large mixing bowl, whisk together the eggs and sugar. Whisk in the flour. Stir in the lemon zest and juice. When the shortbread has baked, pour the filling over it and return the pan to the oven for another 20 to 25 minutes or until the filling no longer jiggles and the edges are lightly brown. (Test by inserting a knife in the middle.) Cool and dust with confectioners’ sugar. Refrigerate any leftovers.
Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.