Lemon Shortbread Squares
This favorite Southern tea or dessert treat can be made with lime juice as well as lemon juice. Think of these squares as easy-to-eat tarts.
Serves: 8Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy
- 2 1⁄3 cups all-purpose flour
- 2⁄3 cup confectioners’ sugar
- Pinch salt
- 1 cup butter, chilled
- 6 eggs
- 2 1⁄2 cups sugar
- 1⁄2 cup lemon juice
- 1 Tbsp. lemon zest, grated
- 1⁄2 tsp. baking powder
- In a large bowl, combine 2 cups of the flour, 1⁄2 cup of the confectioners’ sugar, and salt. Add butter and cut mixture with 2 knives or pastry blender until crumbly. Press dough into a greased 9-by-12-inch pan. Pierce holes in the pastry with a fork, then bake at 350°F for 15 minutes or until crust just begins to brown. Remove from oven.
- Whisk together 1⁄3 cup flour plus eggs, sugar, lemon juice, lemon zest, and baking powder until thick and blended. Pour mixture over crust and spread evenly.
- Bake at 350°F for 20 to 25 minutes or until lemon filling is set. Remove from oven and let cool. Sprinkle remaining confectioners’ sugar over top before cutting into 16 squares.