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Lemon Squares with Shortbread crust |
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| Ingredients: |
Shortbread crust
4 eggs
2 cups granulated sugar
6 Tablespoons Flour
6 Tablespoons Fresh Lemon juice
pinch of salt
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| Procedures: |
Lightly grease a pan. The size is dependent on how thick you want the bars.
Make the crust in a large bowl.
Cut in the butter and move it about with a spatula or spoon to make a crumbly mixture.
Press the mixture into the bottom of the pan.
Bake at 350o for 10 minutes.
To make the filling, whisk together the eggs, granulated sugar, salt, flour and lemon juice.
Pour this over the pre-baked crust and bake for 35-40 minutes longer, until golden brown.
We let the pan cool and then cut down the sides of the pan and invert over a plate.
With luck, the finished product will fall out of the pan onto the plate.
Flip again, right-side-up, and you can cut into squares/bars of whatever size you choose.
You can dust with more confectioners' sugar.
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| Notes: |
2022-04-16: Requested by Leo for Easter dinner.
2021-12-20: Made, at Leo’s request, as a Christmas present, using the gingersnap crust. The gingerbread “crust” floated up into the filling.
2021-11-24: Made for Thanksgiving dinner at Ferrarello’s, it was baked for 35 minutes at 350 following the baking of the shortbread crust.
2020-12-02: We made shortbread using the new recipe and then poured the filling over the top for 35 minutes at 350o.
2018-07-30: The first batch of this recipe. There is a previous recipe.
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06/19/2023
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