Lemon Squares
A layer of tangy lemon curd on a shortbread cookie layer.Based on a recipe from Betty Crocker's Cookbook, New and Revised Edition, Golden Press, NY, 1983.
Servings: 25 squares
Ingredients
Shortbread
- 1 cup flour
- 1/2 cup margarine and/or butter softened (1/4 cup of each works well)
- 1/4 cup powdered sugar
Lemon Curd
- 2 eggs room temperature
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
Glaze
- 1 tablespoon fresh lemon juice
- 1 tablespoon powdered sugar
Garnish
- powdered sugar
Instructions
- Place rack in center of oven and preheat to 350°F. Cut a length of parchment paper approxiately 15 inches and fit it into a 9x9x2 inch square, ungreased, pan. Ends of paper should extend beyond top of pan.
Shortbread
- Using food processor fitted with metal blade, mix flour, butter and/or margarine and powdered sugar. Process until uniformly combined and mixture begins to form a ball. Press into parchment lined pan, build up edges slightly. Bake 15 to 18 minutes until firm when touched lightly.
Lemon Curd
- Meanwhile, add lemon curd ingredients to bowl of stand mixer. Beat on high until light yellow and thick, about 3 minutes. Pour over hot crust. Bake until no indentation remains when touched lightly in center, about 20 - 25 minutes. Cool.
- Mix glaze ingredients together until sugar is dissolved. Brush evenly over top. Cut into about 1 1/2 inch squares. Just before serving, dust with powdered sugar.