I absolutely love lemon squares. I always have. Something about the shortbread crust and the lemon curd top makes me smile.
This is a very simple recipe. And it takes all my willpower to not eat the entire tray with a fork as soon as it comes out of the oven!
The bottom layer is a lovely shortbread. The addition of the confectioners’ sugar gives the crust just a touch of sweetness.
The lemon mixture provides a creamy lemon deliciousness.
When you pour the lemon over the crust, you get a nice little sizzle. That was always my favorite part growing up.
I highly recommend making these! Try not to eat them all at once, but if you do - don’t worry I won’t judge!
LEMON SQUARES
1 Cup Flour
1/2 Cup Butter
1/4 Cup Confectioners’ Sugar
2 Eggs
1 Cup Granulated Sugar
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Tablespoons Lemon Juice
Heat oven to 350 degrees. Blend flour, butter, and confectioners’ sugar thoroughly. Press evenly into an 8 x 8 square pan, building up 1/2 inch on edges. Bake for 20 minutes. Beat the remaining ingredients together. Pour over crust and bake 25 minutes more.
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