Old Fashioned Lemon Squares
Lemon squares have a tart and tangy, sweet curd-like filling placed on top of a rich, buttery shortbread crust.
Servings: 14
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Equipment
- Stand Mixer
- 8 x 8 baking pan
Ingredients
SHORTBREAD CRUST
- 2 c. unbleached flour
- ¼ c. sugar
- ¼ c. confectioner sugar
- 1 c. salted butter room temp
- 1 T. lemon zest
FILLING
- 1 ¾ c. sugar
- 4 eggs
- ⅓ c. lemon juice
- 1 T. cornstarch
- 1 T. lemon zest
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. lemon extract
Instructions
PREP
- Preheat oven to 350°.
- Grease 8 x 8 pan with cooking spray.
- Zest and juice 2 lemons.
SHORTBREAD CRUST
- Cream together butter and sugar into stand mixer. Add flour and lemon zest and pulse until crumbly (cookie dough like texture).
- Pierce with fork and bake at 350° for 20 minutes.
TOP LAYER
- Mix together sugar and eggs until light in color about 3 minutes. Add lemon juice, ClearJel, baking powder, lemon zest, salt, and lemon extract. Mix until just incorporated.
- Pour lemon filling onto baked crust.Bake at 350° for 25 minutes.Allow to cool for at least 1-2 hours.
- After the bars have cooled, sprinkle powdered sugar all over the top and cut into bars into squares.Store in container.