Lemon Squares with Shortbread Crust
These lemon squares with a shortbread crust are a sweet, tart, delicious treat, made with seven easy ingredients. The lemon filling is smooth and thick and sits on a flaky, buttery shortbread crust.
Ingredients
Base
- 1 cup all-purpose flour
- 1/2 cup cold butter cut into cubes
- 1/4 cup icing sugar
- 1 tsp vanilla
Lemon topping
- 1 1/2 cup granulated sugar
- 4 beaten eggs large
- 2 tbsp finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees.
- In a food processor pulse flour, icing sugar, cold butter (cubed), and vanilla until the mixture has a crumbly, cookie-like texture. Alternatively, use a mixing bowl, pastry cutter, and your hands to form the same crumbly texture.
- Press the shortbread mixture firmly into a 8'' x 8'' baking dish.
- Bake at 350 for 20 minutes, or until the edges begin to turn golden.
- While the shortcrust is baking, combine the sugar, beaten eggs, lemon zest, lemon juice, and flour. Whisk until smooth and well-combined.
- Pour over hot shortbread.
- Return to the oven and bake for 350 for 25-30 minutes. Until the center no longer jiggles.
- Let cool completely, before refrigerating or serving.
- Before serving, dust with icing sugar.
Notes
This recipe makes an 8 x 8-inch pan. For a larger batch, double the recipe and use a 9 x 13-inch pan.