A refreshing tangy/sweet filling atop a rich buttery shortbread cookie crust. The shortbread crust is pre-baked, a silky-smooth lemon curd-like filling is poured onto the crust, and the pan gets baked again until the filling is set. When I’m in need of a quick dessert, Lemon Squares are usually my go to dessert. Lemon Squares are very easy to make and are always a crowd pleaser. This traditional recipe comes from the Southern Junior League Cookbook. Lemon Squares are best enjoyed within 24 hours of baking, however, they will last for 5 days when stored in a covered container in the refrigerator.
Preheat oven to 325 degrees.
Mix flour and confectioner’s sugar in a medium bowl. Cut the butter in with a wire pastry blender or use two forks until the mixture is crumbly.
Press into a 9 x 13 and bake @ 325 for 15 to 20 minutes.
Beat the eggs slightly. Add the sugar, lemon juice, flour, and baking powder and whisk until smooth.
Pour on top of the baked pastry.
Bake at 325 degrees until filling is set and edges are light brown, approximately 30 minutes. Cool. Cut into squares and sprinkle with additional powdered sugar. If you would like the layers to be thicker, bake in a 9 x 9 or 8 x 8 pan.
- Shortbread Crust:
- 2 sticks unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- Filling:
- 4 eggs
- 2 cups sugar
- 6 tablespoons lemon juice (either fresh or bottled)
- 1 tablespoon flour
- 1/2 teaspoon baking powder
- Additional confectioner’s sugar for topping
- Preheat oven to 325 degrees. Mix flour, confectioner’s sugar and baking powder in a medium bowl. Cut in butter with a wire pastry blender or use two forks until the mixture is crumbly. Press into a 9 x 13 and bake @ 325 for 15 to 20 minutes.
- Beat eggs slightly. Add sugar, lemon juice, flour, and baking powder and whisk until smooth. Pour on top of pastry. Bake at 325 degrees until filling is set and edges are light brown – 25 to 30 minutes. Cool. Cut into squares and sprinkle with additional powdered sugar. If you would like the layers to be thicker, bake in a 9 x 9 or 8 x 8 pan.