Makes: 16 squares
Ingredients
For the shortbread crust:
-
1/2
cup butter
-
1/4
cup sifted confectioner’s sugar
-
1
cup sifted all-purpose flour
For the lemon layer:
-
2
well beaten eggs
-
1/4
teaspoon salt
-
1
cup sugar
-
3
tablespoons lemon juice
-
1/2
teaspoon baking powder
-
2
tablespoons all-purpose flour
-
Confectioner’s sugar, for serving
Directions
- Cream all of the ingredients together and press the mixture into a buttered 8- x 8-inch square pan. Bake at 350° F for 20 minutes, until the crust is golden and slightly puffy.
- While the crust bakes, mix the eggs, salt, sugar, and lemon juice together until combined.
- Add the baking powder and flour to the egg mixture and mix well. Pour this mixture onto the hot bottom layer, then return to the 350° F oven for 30 minutes.
- Cool completely and dust with confectioner’s sugar before serving.