These bars have a nice shortbread crust, a tangy lemon filling and a nice sweet sour cream based topping.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Found in Taste of Home Magazine.
Music by Audionautix.com

Base:
1-1/2 cups all-purpose flour
1/2 cup icing/confectioner's sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3/4 cup cold butter, cubed
filling:
4 large eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon baking powder
topping:
2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
Directions
In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball.
I found that my mixture would not come together very well, if this happens to you, add in a tablespoon or so of water or milk to help it along.

Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes (20-25 if you are using a glass baking dish).
In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. Mine took closer to 25 minutes. I suggest you bake until filling is slightly jiggly, but mostly set.

In a small bowl, combine topping ingredients. Spread over filling.
Bake until topping is set, 7-9 minutes longer. I baked mine for about 20 minutes and the topping didn't change texture almost at all. I would suggest doing about 15 minutes and then take it out of the oven.
Cool to room temperature and cover and Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Music by https://audionautix.com/

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