Tart Lemon Squares
These tart lemon squares are perfect for the lemon lovers out there. An easy to make buttery shortbread crust and a tangy lemon filling.
For the Crust
- 1/2 cup unsalted butter grass-fed or organic
- 1/2 cup confectioners sugar organic
- 1/4 teaspoon sea salt
- 1 cup all-purpose flour organic
For the Lemon Filling
- 1 cup sugar raw *
- 3 tablespoons all-purpose flour organic
- 3 large eggs free range
- 2 lemons juiced
To make the crust:
Blend together unsalted butter, confectioners sugar, sea salt, and flour until well combined.
Press firmly into the prepared pan using the bottom of a spoon or glass cup to smooth and evenly distribute the dough.
Bake for 18 - 20 minutes or until the edges are lightly browned.
To make the lemon filling:
Whisk together sugar, flour, eggs and lemon juice until well combined.
Pour over the slightly cooled baked shortbread crust.
Bake for an additional 20 minutes or until the center no longer jiggles.
Cool completely and let chill for at least an hour before cutting into squares. Clean knife between each cut for beautifully cut bars.
If desired, dust with icing sugar.
Refrigerate for up to a week or freeze for up to 3 months.
• If tart isn't your thing, you can add up to 1/2 cup more sugar