Lemon Shortbread Bars

Those lemony bars are great served whit fresh fruit salad, or with a cup of tea.

As I mention before, I'm a vegetarian all though you would never know it from my recipes.

The rest of my family loves meat.

But, this recipe is from one of my favorite recipe book: 125 Best Vegan Recipes by Maxine Effenson Chuk & Beth Gurney.

Ingredients

All- purpose flour 2 1/2 cups (625 ml)

Granulate natural cane sugar or you can use just plain granulate sugar 1 cup (250 ml)

Cold soy margarine or( just your favorite margarine) 1 cup (250 ml)

Finely grated lemon zest 2 tbsp (10 ml)

Freshly squeezed lemon juice 3 tbsp (25 ml)

Water 1 to 2 tsp (5 to 10 ml)

Confectioner's sugar (icing sugar), sifted 2 tbsp (15 ml)

In a large bowl, combine flower and sugar and add the margarine.

Using your fingers work in the cold margarine until the mixture resembles corse crumbs,

or if you want you can use to forks or knifes or a pastry blender. I like using my hands so i can have a "feel" of the dough.

Add the lemon zest and lemon juice. Stir with a fork until the dough comes together. If the dough doesn't hold together it's time to add the water. Shape the dough into a ball. Don't worry if it doesn't hold together to well the dough is suppose to be dry you just need it to stay together until you press it evenly into a 13 by 9 inch ungreased baking pan

Just like this. I used a flat spatula to press it evenly in the pan.

Bake in a preheated oven of 325˚ F for 40 to 45 minutes, or until the tester comes out clean when inserted in the middle. Remove from oven and immediately dust with the icing sugar. Let cool in the pan for 15 minutes. Cut into bars.

Or cut into squares for a different look.