INGREDIENTS
Shortbread Crust:
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 cups and 2 Tbsp. all-purpose flour
Lemon Filling:
1 cup Monin® Ube Syrup
1 cup granulated sugar
6 large eggs
1 cup lemon juice
Drizzle:
1 cup powdered sugar
1/3 cup Monin® Ube Syrup
INSTRUCTIONS
Preheat oven to 325° F. Spray the bottom and sides of a 9x13 glass baking pan with cooking spray.
To make the crust, mix melted butter, sugar, vanilla, and salt together in a mixing bowl. Add the flour and stir to completely combine until a thick dough is formed. Press firmly into the greased pan until covered and even.
Bake for 20-22 minutes until the edges are lightly brown. Remove from the oven, poke holes in the cake, and allow to cool completely.
For the filling, sift sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice till fully incorporated.
Pour the filling over the crust and bake for 22-26 minutes or until the center is set and has a slight jiggle in the center.
When finished baking, allow the bars to cool to room temperature and then place in the fridge for 1-2 hours until chilled.
In a mixing bowl, combine the powdered sugar with the syrup until well combined
Cut into squares and drizzle the Ube drizzle on top as desired and serve.
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