It is summer, and I just crave citrus when it’s warm outside. Nothing like lemonade from freshly squeezed lemons on a hot-sticky North Dakota summer day. My husband came home from shopping, and brought home a lovely bag of beautiful yellow lemons. This is his way of hinting he wants lemon bars. So today I am going to share with you a lemon square recipe with a shortbread crust that I made for my family last night. How can you go wrong with lemons and shortbread! Even my pickiest child loves these squares.
Pre-Heat your oven at 350° F
For the shortbread crust:
3 cups flour
1½ cups powdered sugar
A pinch of salt
1½ cups of melted butter
½ tsp vanilla extract
Lemon Curd Topping:
1½ – 2 cups white sugar, depending on how sweet you like things
½ – ⅔ cups fresh lemon juice, depending on how much lemon flavor you like
Zest from 3 lemons
½ cup flour
1½ teaspoons baking powder
Prepare a soft dough; combine flour, powdered sugar and salt in a bowl. Add the melted butter and vanilla extract.
Place the dough into a greased 9 x 13 inch baking pan, or line it with baking paper. Bake for 15 minutes at 350° F.
Once the time is up, remove the crust from the oven.
While your shortbread is baking, mix your eggs together with the sugar until fluffy.
Mix in the lemon juice and the zest until the sugar starts dissolving.
Add your flour and baking powder. Mix until incorporated. Pour over your hot shortbread crust, and return to the oven.
Bake at 350° F for an additional 35-45 minutes until set in the middle.
Cool completely, cut into squares, and serve dusted with powdered sugar.