~ Summer Breeze Bars ~

                                                           
This is my version of an old fashioned, lemon bar recipe with an herbal twist in the
    tart filling and a touch of spice to the shortbread crust.Refreshing as a Summer breeze,when served
    cold with a glass of sun-kissed, iced tea!

            Herb~Scented Sugar : Crush a handful of fresh lemon balm or lemon-scented rose geranium
    leaves and stir into 3 cups of granulated sugar.Store in an air-tight container for a week or so,sift the
    leaves from the mixture and use in the following recipe.Any left-over can be used to sweeten tea.

           ~ Summer Breeze Bars ~

              Filling ingredients :   
                                                5 large eggs,gently whisked
                                                6 tablespoons all purpose flour
                                                2 cups herb-scented,organic sugar
                                                3/4 cup freshly squeezed lemon juice
                                                1 teaspoon minced lemon zest

              Shortbread Crust ingredients :
                                                              3/4 cup butter,at room temperature
                                                              1 + 1/2 cups all purpose flour
                                                              1/3 cup organic sugar
                                                              1 teaspoon ground cardamom
                                                             
               To prepare & bake :
                                                  While preheating oven at 350*F, mix together the four crust
               ingredients.Press firmly and evenly into a 9 x 13" non-stick pan.Brown lightly for about
               20 minutes,then set aside.
                                                   In a large bowl,mix together filling flour and herb-scented
                sugar.Gently add the whisked eggs to the bowl,stir in the lemon juice & zest to
               combine and pour over the pre-baked crust.Return pan to oven for 20 more minutes til
               firm.Cool and store in refrigerator before serving.Cut into squares and dust with powdered

              sugar,if desired.