Mango Lemon Squares
Buttery. Tropical. Perfectly sweet and tangy. These Mango Lemon Squares are a wonderful combination of buttery shortbread and sweet mango lemon curd! This simple and stress-free recipe requires one bowl, a whisk, and less than 10 minutes to prep! They are sunshine in dessert form that will transport you to your next tropical getaway!
To make my Mango Lemon Squares, you will need:
- Flour
- Sugar (Granulated + Icing)
- Butter
- Eggs
- Lemons
- Mangoes
- *Salt*
Shortbread Crust
Start by preheating your oven to 350F (325F convection bake). Line a 9″x 9” baking pan with parchment paper. Set aside.
In a large bowl, use clean hands or a pastry cutter to blend butter into 1/4 cup sugar and 1 1/2 cups flour until a mixture resembling wet sand forms.
Press mixture evenly into the bottom of the pan. Bake for ~20 minutes or until edges are golden brown.
Mango Lemon Curd
While crust is baking, whisk together eggs, sugar, and flour.
Place the flesh of 2 ripe mangoes into a food processor/blender and puree until smooth.
Once crust is baked and removed from oven, whisk mango puree and lemon juice into egg mixture. Pour over the baked crust.
Return baking pan to the oven for another ~30 minutes or until mango curd is set to a slight wobble. Allow to cool completely in baking pan.
Remove from pan, and allow to cool to room temperature. Refrigerate for 4h to overnight and then cut into squares!
Also check out:
Mango Lemon Squares
Ingredients
Shortbread Base
- 1 1/2 cup All-purpose Flour
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter softened
- pinch of salt
Mango Curd Filling
- 1 1/2 cup Granulated Sugar
- 4 Eggs large, room temperature
- 2 tbsp Flour
- 2 Lemons juiced
- 2 Mangoes ripe, purred
- pinch of salt
Instructions
Shortbread Crust
- Start by preheating your oven to 350F (325F convection bake). Line a 9"x 9” baking pan with parchment paper. Set aside.
- In a large bowl, use clean hands or pastry cutter to blend butter into 1/4 cup sugar and 1 1/2 cups flour until a mixture resembling wet sand forms.
- Press mixture evenly into the bottom of the pan. Bake for ~20 minutes or until edges are golden brown.
Mango Lemon Curd
- While crust is baking, whisk together eggs, sugar, and flour.
- Place the flesh of 2 ripe mangoes into a food processor/blender and puree until smooth.
- Once crust is baked and removed from oven, whisk mango puree and lemon juice into egg mixture. Pour over the baked crust.
- Return baking pan to the oven for another ~30 minutes or until mango curd is set to a slight wobble. Allow to cool completely in baking pan.
- Remove from pan, and allow to cool to room temperature. Refrigerate for 4h to overnight and then cut into squares!
- Enjoy!
