Skill required: Confident Beginner
Preheat oven to 350 degrees F and place rack in center of oven. Grease with butter a 8 x 8 inch pan.
Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioner's (powdered) sugar
1 cup all-purpose flour
1/8 teaspoon salt
1. Crust: In the bowl of an electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
2. Add the flour and salt and beat until the dough just comes together.
3. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned.
4. Remove from oven and place on a wire rack to cool while you make the filling.
Filling:
1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (approximately two large lemons)
1 tablespoons grated lemon zest (2 lemons)
2 tablespoons all-purpose flour
1. Filling: In an electric mixer, or with a hand mixer, beat the sugar and eggs until smooth.
2. Add the lemon juice and zest and stir to combine.
3. Fold in the flour.
4. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set.
5. Remove from oven and place on a wire rack to cool.
To serve: 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 several days.
Yield: 16 - 2 inch squares
FYI: Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice
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