Classic Lemon Squares with Fresh Lemon Juice and Shortbread
Fresh lemon custard baked over a pressed shortbread base, chilled, sliced, and lightly dusted with icing sugar.
Ingrédients
- For the crust:
- 1 1/4 cups all-purpose flour 5 1/4 ounces
- 1/4 cup icing sugar 1 ounce
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter cool and softened (4 ounces)
- For the lemon filling:
- 1 cup granulated sugar 7 ounces
- 2 tablespoons all-purpose flour
- 2 teaspoons finely grated lemon zest
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice strained
- 1 tablespoon icing sugar for serving
Instructions
- Heat oven to 350°F. Line an 8-inch square metal pan with parchment handles and butter exposed sides.
- Mix crust flour, icing sugar, and salt. Work in butter to form moist crumbs. Press evenly into pan, lightly prick, and bake 18–20 minutes until edges are pale gold. Reduce oven to 325°F.
- Rub zest into granulated sugar. Stir in filling flour. Gently whisk in eggs, then lemon juice, until smooth without excess foam.
- Pour over warm crust. Bake 22–28 minutes until edges are set and centre moves slightly as one piece, without liquid ripples. Centre filling should reach 160°F.
- Cool about 1 hour on a rack, then refrigerate at least 3 hours until firm. Lift out, cut into 16 squares, and dust with icing sugar just before serving.
Notes
Allow about 1 hour cooling and at least 3 hours chilling. Refrigerate within 2 hours. Keep covered up to 4 days or freeze without icing sugar up to 2 months; thaw refrigerated. The related lemon pie video demonstrates a different recipe. Use measured fresh juice, not sweetened lemon drink.