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1
In a food processor, combine flour, powdered sugar, and lemon and orange peel.
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2
Cut in butter until crumbly; process until mixture forms a ball.
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3
Pat into a greased 13-by-9-by-2-inch baking pan.
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4
Bake at 350 degrees for 12-14 minutes or until set and the edges are lightly browned.
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5
Meanwhile, mix together the eggs, sugar, and grated orange and lemon peels.
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6
Mix well.
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7
Add the flour and baking powder.
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8
Pour the filling into the just baked shortbread and bake for another 14-16 minutes and set.
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9
While the rest is cooking mix the sour cream, sugar, and vanilla in a medium bowl and mix with a whisk or hand held mixer.
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10
Spread over the lemon filling and bake for another 7-9 minutes and the topping is set.
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11
Cool the bars completely and allow to chill for at least 3-4 hours, or overnight.
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12
Cut into bars and serve.
