Ingredients
Scale
Shortbread
- Zest of 1 orange
- Zest of 1 lemon
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- ¼ teaspoon kosher salt
- 3 sticks unsalted butter, cold, cubed
Filling
- 4 large eggs
- 2 cups granulated sugar
- 1 cup sour cream
- ¾ cup all-purpose flour
- 1 tablespoon vanilla bean paste
- 6 cups fresh Bing cherries, washed, dried, stemmed, and pitted
Instructions
- Preheat oven to 350 degrees F. Generously butter a 9 by 13 inch pan.
- In a large bowl, stir together orange and lemon zest, sugar, flour, and salt until combined. Add butter and work in with your fingers or a pastry cutter until the butter is about the size of peas and has been well distributed.
- Reserve 1 ½ cups of the shortbread in a small bowl. Pour the remainder of the shortbread into the pan and press it in firmly. Bake 15-20 minutes until light golden brown.
- While the crust cools, prepare the filling. In a medium bowl, whisk together eggs, sugar, sour cream, flour, and vanilla bean paste until fully incorporated. Fold in the cherries. Pour the filling over the baked crust and spread into an even layer. Sprinkle with reserved crumb topping.
- Place the pan on a baking sheet larger than the pan to catch any drips (mine dripped a lot) and bake for an additional 45-55 minutes, until light golden brown. Cool at least one hour before cutting. Bars may be stored in the refrigerator in an airtight container for up to 3 days, or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator about 1 hour.
Notes
Recipe adapted from Brown Eyed Baker
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes