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!
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!
Video
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