A chewy, buttertart-like filling between a shortbread base and a tart lemon glaze.
- 1 cup All-purpose flour
- 1 tsp baking powder
- 1/2 cup golden crisco shortening
- 1 cup
- 1 tbsp milk
- 1/2 cup jam (raspberry, strawberry, orange)
- 2 eggs
- 1 cup lightly packed brown sugar
- 2 tbsp All Purpose flour
- 1/4 tsp Baking Powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup chopped walnuts
- 1 1/2 cups icing sugar, sifted
- 1 1/2 tbsp lemon juice
- 1-2 tbsp light cream or milk
BASE: COMBINE flour and baking powder. Cut in shortening until mixture is crumbly. Beat eggs and milk together. Add to flour mixture. Mix well. Press firmly into greased 9″ square cake pan. Spread jam evenly over crust.
FILLING: BEAT eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
BAKE at 350 F (180 C) for 35-40 minutes, or until set and golden. Cool slightly, then frost while still warm.
ICING: COMBINE all ingredients using enough cream to make a spreading consistency. Spread quickly over slightly warm bars. Cool.