These Lemon Squares with a buttery shortbread crust and tart lemon filling, are the perfect spring dessert.
When I went to the store the other day I was looking for lemons. I love to stuff them in the cavity of a roast chicken with a onion before roasting to add extra flavor inside. I use them in so many savory recipes. They are equally good in some sweet recipes, like these lemon squares.
I love lemons. Growing up my mom could make a mean lemon meringue pie. I love the brightness of the lemon. I am not sure why but lemon reminds me of springtime. These Lemon squares were very easy to make. I did it in two parts. I made the short bread crust then I cooked the lemon filling.
One thing that I would have done differently is put parchment on the pan to get these delicious squares out of the pan. The ones on the edge were the hardest because they didn’t want to cooperate but the middle ones did come out much better.
1 cup butter at room temperature
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups sugar
1/4 cup flour
2 lemons juiced
Preheat oven to 350 degrees. Using a hand held mixer combine butter flour sugar and salt. Press mixture into the bottom of a greased 8×8 square pan. bake for 15 minutes or until mixture is light brown around the edges. While the mixture is baking, in another bowl blend sugar, flour, lemon juice and eggs until frothy. Pour the lemon mixture over the shortbread mixture while it is still warm from the oven. Put it back in the oven for another 20 minutes. Remove from oven and allow to cool before cutting. Dust with powdered sugar before serving.
Peace be with you,