Lemon Squares

Serves 1
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Directions

  1. 1Combine half a cup of room temperature butter, one cup of flour, and a quarter cup of icing sugar in a KitchenAid mixer with the paddle attachment.
  2. 2Combine half a cup of room temperature butter, one cup of flour, and a quarter cup of icing sugar in a KitchenAid mixer with the paddle attachment.
  3. 3Combine half a cup of room temperature butter, one cup of flour, and a quarter cup of icing sugar in a KitchenAid mixer with the paddle attachment.
  4. 4Mix until combined.
  5. 5Mix until combined.
  6. 6Mix until combined.
  7. 7Press the mixture into the bottom of a pan.
  8. 8Press the mixture into the bottom of a pan.
  9. 9Press the mixture into the bottom of a pan.
  10. 10Chill the crust in the fridge for 10 to 15 minutes.
  11. 11Chill the crust in the fridge for 10 to 15 minutes.
  12. 12Chill the crust in the fridge for 10 to 15 minutes.
  13. 13Bake the shortbread base in the oven at 350 degrees Fahrenheit for 15 to 18 minutes.
  14. 14Bake the shortbread base in the oven at 350 degrees Fahrenheit for 15 to 18 minutes.
  15. 15Bake the shortbread base in the oven at 350 degrees Fahrenheit for 15 to 18 minutes.
  16. 16While the shortbread is baking, prepare the lemon curd filling by combining three room temperature eggs, one and a half cups of sugar, the juice of three lemons, and the zest of one lemon in a stand mixer.
  17. 17While the shortbread is baking, prepare the lemon curd filling by combining three room temperature eggs, one and a half cups of sugar, the juice of three lemons, and the zest of one lemon in a stand mixer.
  18. 18While the shortbread is baking, prepare the lemon curd filling by combining three room temperature eggs, one and a half cups of sugar, the juice of three lemons, and the zest of one lemon in a stand mixer.
  19. 19Add half a cup of sifted flour to the lemon curd mixture.
  20. 20Add half a cup of sifted flour to the lemon curd mixture.
  21. 21Add half a cup of sifted flour to the lemon curd mixture.
  22. 22Blend the lemon curd well over medium speed using the whisk attachment.
  23. 23Blend the lemon curd well over medium speed using the whisk attachment.
  24. 24Blend the lemon curd well over medium speed using the whisk attachment.
  25. 25After baking, remove the shortbread crust from the oven and let it sit for about 10 minutes before adding the lemon filling.
  26. 26After baking, remove the shortbread crust from the oven and let it sit for about 10 minutes before adding the lemon filling.
  27. 27After baking, remove the shortbread crust from the oven and let it sit for about 10 minutes before adding the lemon filling.
  28. 28Pour the lemon curd filling over the cooled shortbread base.
  29. 29Pour the lemon curd filling over the cooled shortbread base.
  30. 30Pour the lemon curd filling over the cooled shortbread base.
  31. 31Bake the lemon squares in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, checking at 20 minutes to avoid overcooking.
  32. 32Bake the lemon squares in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, checking at 20 minutes to avoid overcooking.
  33. 33Bake the lemon squares in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, checking at 20 minutes to avoid overcooking.
  34. 34Once baked (mine were in for 24 minutes), let them cool completely to room temperature.
  35. 35Once baked (mine were in for 24 minutes), let them cool completely to room temperature.
  36. 36Once baked (mine were in for 24 minutes), let them cool completely to room temperature.
  37. 37Refrigerate the lemon squares, ideally overnight, or for at least 4 hours.
  38. 38Refrigerate the lemon squares, ideally overnight, or for at least 4 hours.
  39. 39Refrigerate the lemon squares, ideally overnight, or for at least 4 hours.
  40. 40Dust with powdered sugar on top before serving.
  41. 41Dust with powdered sugar on top before serving.
  42. 42Dust with powdered sugar on top before serving.

Ingredients

  • 0.5 cup room temperature butter
  • 0.5 cup room temperature butter
  • 0.5 cup room temperature butter
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 0.25 cup icing sugar
  • 0.25 cup icing sugar
  • 0.25 cup icing sugar
  • 3 room temperature eggs
  • 3 room temperature eggs
  • 3 room temperature eggs
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 3 juice of lemons
  • 3 juice of lemons
  • 3 juice of lemons
  • 1 zest of lemon
  • 1 zest of lemon
  • 1 zest of lemon
  • 0.5 cup sifted flour
  • 0.5 cup sifted flour
  • 0.5 cup sifted flour
  • powdered sugar
  • powdered sugar
  • powdered sugar

Equipment

KitchenAid mixer with paddle attachmentpanovenstand mixer with whisk attachment

Tips

  • Do not overcook the lemon filling; you want to see a little jiggle still on the top.
  • Let the lemon squares cool completely to room temperature before refrigerating, ideally overnight.