Recipe for these Lemon Squares came to being after 3 days of testing. I made it 3 times in those 3 days until I finally got it the way I liked. What I wanted to create was not too sweet lemon bars with thick shortbread crust and tangy lemon curd filling.
In the end I was very satisfied with it so I hope you will be, too!
- SHORTBREAD CRUST:
- 3 cups all purpose flour 385 g
- 1 1/2 cups powdered sugar 185 g
- a pinch of salt
- 1 1/2 cups butter melted, 350 g
- 1/2 tsp vanilla extract
- LEMON CURD TOPPING:
- 6 eggs whole
- 1 1/2 cups – 2 white sugar 200 – 300 g
- 1/2 cup – 2/3 fresh lemon juice 120 – 155 ml, from about 4 lemons
- zest from 3 lemons
- 1/2 cup all purpose flour 65 g
- 1 1/2 teaspoons baking powder
Combine flour, powdered sugar and salt in a bowl. Add melted butter and vanilla extract. You will get a soft dough.
Transfer the dough into 9 x 13 inch baking pan lined with baking paper. Bake for 15 minutes at 350 F (175 C). Take out of the oven.
In the meantime, mix whole eggs together with sugar until fluffy.
Add lemon juice and lemon zest and mix some more until sugar starts dissolving.
Add flour and baking powder and mix just until incorporated. Pour over hot shortbread crust and return to the oven. Bake for about 35-45 minutes more or until set in the middle. Cool completely, cut and serve dusted with powdered sugar.