This is a special request from my son for his birthday, and an easy one at that! If my son the captain only knew how many ladies served these at tea parties. Well, when it’s good it’s good! This really is super easy, prep time is a minimum while the oven does the rest of the work. It really is the perfect spring-time treat. Happy Birthday, Chris!!
1 stick butter
1/4 cup powdered sugar
1 cup flour
1/8 tsp salt
1 cup sugar
1/3 cup fresh lemon juice (about 1 lemon juiced)
1 tsp. lemon zest
2 Tbsp. all-purpose flour
Powdered sugar for garnish
Preheat oven to 350 degrees.
8 x 8 square baking pan, metal or glass, sprayed with non-stick
In medium sized bowl, cream butter and sugar until creamy. Add flour and salt and mix until dough starts to come together.
Press dough onto bottom of prepared pan.
Bake for 18 to 20 minutes, until browned slightly around the edges. Remove from oven and cool on wire rack.
Prepare filling: With a mixer or wire whisk, beat sugar and eggs until smooth. Add lemon juice and zest. Fold in flour.
Pour the filling over the shortbread crust and bake for 35 to 40 minutes or until filling is set. Cool on rack. Loosen the sides with a knife. When completely cool, cut into desired squares and dust with powdered sugar.
Why do recipes tell you to cool on a wire rack? Because of air circulation, if there is no air circulating the bottom of your dish may become moist with warm condensation and you will not get the desired texture the recipe intended.