Lemon Squares

Ingredients

For the crust

12 tablespoons of unsalted butter, softened

1/4 cup granulated sugar

1 ½ cups all-purpose flour

1/4 tsp. table salt

For the lemon topping

2 eggs and 2 egg yolks, room temp.

1/4 cup all-purpose flour

1 cup granulated sugar

1/2 cup lemon juice

*Powdered sugar, if desired

Directions

Preheat your oven to 350 degrees Fahrenheit

Using a hand or stand mixer, whip butter for a couple minutes so it will combine better with the other ingredients

Mix the sugar, flour, and salt together, then add to the butter and mix together until your mixture resembles the texture of wet sand

Place the shortbread dough in a 8x8 inch baking pan lined with parchment paper

Spread the dough out with your hands and press into the pan

Poke the dough with a fork in several places so that it doesn’t puff up too much in the oven when baked

Bake crust for 20 minutes or until lightly browned

When the crust is baked through, place pan on a wire cooling rack to fully cool

Place the pan with the cooled shortbread crust on top of a baking sheet. This will make it easier to handle when sliding it in the oven

For the lemon topping, add eggs, egg yolks, and lemon juice to a mixing bowl. Whisk to combine

In a separate bowl, combine flour and sugar. Add eggs + lemon juice mixture to the dry mixture, and whisk together to combine

Pour lemon topping onto the cooled shortbread crust

Lower oven temperature to 325 degrees Fahrenheit. This will keep your lemon topping from overcooking

Bake lemon squares for 10 minutes, then rotate the pan and bake for an additional 10 minutes

Remove lemon squares from the oven and place baking pan back on the wire cooling rack for a half hour, then place the pan in the refrigerator for another hour

Remove pan from the fridge and dust with powdered sugar

Enjoy!