The shortbread base is the perfect crust and the tangy yet sweet lemon filling is to-die-for. As it bakes a thin crispy layer if formed on top of the filling.
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 55 minutesminutes
Servings: 24squares
Ingredients
Shortbread Base
2cupsflour
2 1/4cupsugar
1/4cupicing sugar
1/2tspsalt
1cupcold butter
Lemon Filling
4eggs
4tsplemon zest
1/3cuplemon juice
1/2tspbaking powder
4tbspflour
Icing sugar for garnish
Instructions
Mix the 2 cups flour, 1/4 cup icing sugar and 1/4 cup sugar together in a bowl. Using a pastry blender, cut in the butter until it forms a shortbread consistency.
Press the crust in a 13x9 pan and bake in a 350F oven for 18-20 minutes.
Using an electric mixer, beat the eggs with the 2 cups sugar until smooth. Add the lemon juice and zest. Separately mix the 4 tbsp flour with the baking powder. Beat that into the filling mixture.
Pour the lemon filling over the crust and bake at 350F for 22-25 minutes. Cool on a wire rack.
Chill in the fridge for at least an hour so that the squares cut easily.