- Cooking Time: 20
- 1/2 cup (1 stick) (113 grams) unsalted butter, room
- 1/4 cup (25 grams) confectioner's (powdered or icing)
- 1 cup (140 grams) all purpose flour
- 1/8 teaspoon salt
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 1/3 cup (80 ml) fresh lemon juice (approximately two
- large lemons)
- 1 tablespoons (5 grams) grated lemon zest (2 lemons)
- 2 tablespoons (25 grams) all purpose flour
- Confectioner's (powdered or icing) sugar
Preheat oven to 350 degrees F (177 degrees C) and
place rack in center of oven.
Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 20 cm) pan.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until
light and fluffy.
Add the flour and salt and beat until the dough just comes together.
Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned.
Remove from oven and place on a wire rack to cool while you make the filling.
In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth.
Add the lemon juice and zest and stir to combine.
Fold in the flour.
Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set.
Remove from oven and place on a wire rack to cool.
Cut into squares or triangles and dust with powdered sugar.
These are best eaten the day they are made but can be covered and stored in the refrigerator for a few days.
Yield: 16 - 2 inch (5 cm) squares or 32 triangles.
TIP: Always remove the zest first before halving and
squeezing the lemon. Use a fine strainer to remove
the seeds and pulp from the juice.
Source: Joy of Cooking