Shortbread Lemon Bars

[Rezzycakes]

Shortbread Lemon Bars

For the Bars:

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter or margarine

For the Filling:

4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder

For the Topping:

2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

In a food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball.

Pat into a greased 13-by-9-by-2-inch baking pan.
Bake at 350 degrees F for 12-14 minutes or until set and the edges are lightly browned.

Meanwhile, in a mixing bowl, combine the filling ingredients; mix well.
Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.

Meanwhile, in a bowl, combine topping ingredients. Spread over filling.
Bake 7-9 minutes longer or until topping is set. Cool on a wire rack.
Refrigerate overnight. Cut into bars just before serving.