{Simple, Sweet & Tangy} Lemon Squares
Buttery. Sweet. Perfectly tangy. These Sweet & Tangy Lemon Squares are a wonderful combination of buttery shortbread and luscious lemon curd! This simple and stress-free 6 ingredient recipe requires one bowl, a whisk, and less than 10 minutes to prep! They are sunshine in dessert form!
Ingredients
Shortbread Crust
- 1 1/2 cup Flour
- 1/4 cup Granulated Sugar
- 1/2 cup Butter, softened
- pinch of salt
Lemon Curd
- 1 1/2 cup Granulated Sugar
- 4 Eggs large
- 2 tbsp Flour
- 3 Lemons
- pinch of salt
- 1-2 tbsp Icing Sugar for decorating!
Instructions
Shortbread Crust
- Start by preheating your oven to 350F (325F convection bake). Line a 9"x 9” baking pan with parchment paper.
- In a large bowl, use clean hands 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.
Lemon Curd
- While crust is baking, whisk together eggs, sugar, and flour.
- Once crust is baked and removed from oven, whisk lemon juice into egg mixture and pour over the crust.
- Return to baking pan to the oven for another ~25-30 minutes or until set to a slight wobble.
- Allow to cool completely in baking pan. Remove from pan, cut into squares, and decorate with icing sugar!
Notes
Sofia’s Tips:
- These lemon squares can rest in the fridge for 1-2h before cutting for a chilled treat!
- For a clean cut, dip knife in hot water and wipe clean between each cut
- Any left over lemon squares can be stored overnight at room temperature and then transferred to the fridge for additional storage!
- Enjoy!
Tried this recipe?Let us know how it was!