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. 2Mix until combined.
  3. 3Press the mixture into the bottom of a pan.
  4. 4Chill the crust in the fridge for 10 to 15 minutes.
  5. 5Bake the shortbread base in the oven at 350 degrees Fahrenheit for 15 to 18 minutes.
  6. 6While 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.
  7. 7Add half a cup of sifted flour to the lemon curd mixture.
  8. 8Blend the lemon curd well over medium speed using the whisk attachment.
  9. 9After baking, remove the shortbread crust from the oven and let it sit for about 10 minutes before adding the lemon filling.
  10. 10Pour the lemon curd filling over the cooled shortbread base.
  11. 11Bake the lemon squares in the oven at 350 degrees Fahrenheit for 25 to 30 minutes, checking at 20 minutes to avoid overcooking.
  12. 12Once baked (mine were in for 24 minutes), let them cool completely to room temperature.
  13. 13Refrigerate the lemon squares, ideally overnight, or for at least 4 hours.
  14. 14Dust with powdered sugar on top before serving.

Ingredients

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

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