This is a fun recipe that uses savory lemon pepper in an unexpected sweet application. These are super lemon-y and pack a tart punch, so small servings go a long way.



Ingredients

Notes

These can be made in an 8x8, 9x9 or 10x10 square pan. The smaller pan will require longer baking times and the larger pan will require less baking time. Watch for the visual cues given in the directions to know when the bars are done.

Directions

For shortbread crust: Preheat oven to 325 degrees. Cream butter and sugar together in an electric mixer. Add flour, Pyramid Peak and salt. Mix until dough resembles a coarse meal. Transfer to an 8x8 pan (see Notes) and lightly press evenly across the bottom. Bake for about 25 min. or until edges are just golden.

For lemon curd filling: In the same shortbread mixing bowl (no need to clean it out), whisk eggs with lemon zest and juice. With mixer running, add sugar, flour, Pyramid Peak and salt; mix until smooth. Pour filling over hot-out-of-the-oven shortbread. Bake for 20 to 30 min. or until just set and no longer wobbly. Allow bars to cool completely.

For topping: Whisk confectioners’ sugar with Pyramid Peak. Use a fine sieve to sprinkle entire surface of cooled bars with the mixture; do this twice to get a good coating. Sprinkle remaining salt to taste over top if using. Cut into 1- or 2-inch squares and serve. Store in an airtight container.

Yields

16+ bars

Thanks To

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO

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Savory Spice Shop Ingredients
Pyramid Peak Lemon Pepper 1 oz bag $3.35
Sea Salt, French Fleur de Sel 2 oz bag $7.40

Nutrition

Nut-Free
Vegetarian

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Customer Reviews ( Add a Review )

5 stars 5/26/15 sbullen
These lemon bars pack a tangy, zesty punch and I'd suggest cutting them into small "two bite" sized squares. Perfect if you want something bright but not too sweet. I was surprised by the addition of the lemon pepper but really love this recipe.