Lemon Squares (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
1 stick of unsalted butter, melted
02 -
Half a cup of white sugar
03 -
A teaspoon of vanilla flavoring
04 -
A pinch of salt (1/2 teaspoon)
05 -
2 cups of plain flour
→ Lemon Filling
06 -
2 full cups of sugar
07 -
Half a cup of regular flour
08 -
6 big eggs
09 -
2 tablespoons of grated lemon peel
10 -
3/4 cup fresh-pressed lemon juice
11 -
2 tablespoons of icing sugar for decoration
# Instructions:
01 -
Set the oven to 350°F. Prep a 9x13-inch pan by covering it with parchment paper.
02 -
Stir together melted butter, sugar, vanilla, and salt. Add the flour and mix until smooth. Push the dough into your prepped pan.
03 -
Bake the base for about 20 minutes. It should just barely start to turn golden.
04 -
Mix together the sugar, flour, eggs, lemon peel, and lemon juice in a big bowl. Pour this mixture over the piping-hot crust.
05 -
Pop it back in the oven for 25 minutes. Rotate it halfway through baking. Cool it down, then stick it in the fridge for at least two hours or overnight. Sprinkle on a bit of powdered sugar before you cut and serve.
# Notes:
01 -
The filling only works if poured over a hot crust.
02 -
You’ll need to chill this for at least two hours before slicing.
03 -
Want clean slices? Warm your knife first.