A delightful recipe for classic lemon squares, featuring a buttery shortbread crust and a tangy lemon filling. The instructions are clear and easy to follow for a perfect dessert.
Preheat oven to 350f. Line a 9x9 baking dish with overlapping parchment paper.
For the Crust:
In a medium bowl, combine flour, powdered sugar and salt. Then add your cold butter (cut into small cubes) and cut it in until a crumbly mixture forms. Evenly press the mixture into the prepared baking dish. Bake for 18-20 minutes until golden brown. Remove from oven and cool for 5 minutes. Reduce oven heat to 300f.
For the Filling:
In a medium bowl, mix flour and sugar. Then add your eggs one at a time, whisking until the mixture is smooth. Stir in the lemon juice and lemon zest.
Assembly and Final Bake:
Pour your filling into the warm crust and bake for 20-25 minutes until the filling sets and no longer jiggles in the middle. Place on a cooling rack and cool completely. Then serve with a dusting of powdered sugar and enjoy!
