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
- 2⅓ cups all-purpose flour
- ⅔ cup confectioners’ sugar
- Pinch salt
- 1 cup butter, chilled
- 6 eggs
- 2½ cups sugar
- ½ cup lemon juice
- 1 Tbsp. lemon zest, grated
- ½ tsp. baking powder
- In a large bowl, combine 2 cups of the flour, ½ 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" × 12" pan. Pierce holes in the pastry with a fork, then bake at 350ºF for 15 minutes or until crust just begins to brown. Remove from oven.
- Whisk together ⅓ 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 350ºF for 20–25 minutes or until lemon filling is set. Remove from oven and let cool. Sprinkle remaining confectioners’ sugar over top before cutting into 16 squares.