Lemon Shortbread Squares
Author: 
Recipe type: Squares/Bars
Prep: 
Cook: 
Total time: 
Serves: 20
 
A shortbread crust and crumbly shortbread topping sandwich a thin, fresh layer of lemon. Top it all off with a white chocolate drizzle!
Ingredients
  • SHORTBREAD CRUST:
  • 1 cup (2 sticks) salted butter, softened to room temperature
  • ¾ cups icing sugar/confectioners' sugar
  • ½ cups granulated sugar
  • ½ tablespoon vanilla extract
  • 2 cups all-purpose flour
  • FILLING INGREDIENTS:
  • 2 large eggs at room temperature
  • ¾ cups granulated sugar
  • 1 tablespoon grated lemon zest (1 to 2 lemons)
  • ⅓ cup freshly squeezed lemon juice (~ 1 large lemon)
  • ⅓ cup all-purpose flour
  • TOPPING (optional):
  • ⅓ cup white chocolate chips or melting chocolate
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease an 8"x11" or 9x9" baking dish with non-stick cooking spray and set aside.
  3. Beat butter, both sugars, and vanilla on medium-high speed until light and fluffy (3-4 minutes). Stir in flour just until combined
  4. Press HALF of the dough into prepared dish and bake for about 12-15 minutes or until edges are starting to brown; put remaining dough in refrigerator until you need it.
  5. While bottom layer is baking, prepare filling: Whisk together eggs, sugar, lemon zest, lemon juice and flour. When bottom layer is baked, pour lemon mixture evenly over crust.
  6. Bake for another 15-18 minutes, until filling is just starting to set
  7. Remove from oven and crumble remaining dough evenly over top.
  8. Bake the bars for another 20 minutes (shortbread doesn't brown much - don't let the pale colour fool you, they're done!).
  9. For topping, melt white chocolate in mircowave on 50% power, stirring frequently. Drizzle randomly with a spoon over cooled squares. Cut into small squares.
  10. Store in an airtight container, at room temperature or in the fridge, for up to 1 week. Freeze for longer storage.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/07/lemon-shortbread-squares/