Eosinophilic Esophagitis Friendly Lemon Shortbread Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

4.9

(22)

Eosinophilic Esophagitis Friendly Lemon Shortbread Bars

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Ingredients

16 servings

For the crust

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup powdered sugar, sifted
¼ tsp fine salt
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For the filling

1 cup granulated sugar
¼ cup cornstarch
¼ tsp fine salt
1 cup fresh lemon juice (from about 5–6 lemons)
1 tbsp lemon zest (from about 2 lemons)
1 cup water
3 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
2
In a mixing bowl, beat the softened butter and sifted powdered sugar together until pale and smooth, about 2 minutes. Add the salt and flour and mix until the dough just comes together into a crumbly but cohesive mass — it should hold when pressed between your fingers.

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