Ingredients
1-1/2 cups all-purpose flour1/2 cup confectioners’ sugar1 teaspoon grated lemon zest1 teaspoon grated orange zest3/4 cup cold butter, cubedFILLING:4 large eggs2 cups sugar1/3 cup lemon juice1/4 cup all-purpose flour2 teaspoons grated lemon zest2 teaspoons grated orange zest1 teaspoon baking powderTOPPING:2 cups sour cream1/3 cup sugar1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a food processor, combine the flour, confectioners’ sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball.
Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes.
In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling.
Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
