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
Preheat oven to 325 degrees.
Grease an 8"x11" or 9x9" baking dish with non-stick cooking spray and set aside.
Beat butter, both sugars, and vanilla on medium-high speed until light and fluffy (3-4 minutes). Stir in flour just until combined
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.
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.
Bake for another 15-18 minutes, until filling is just starting to set
Remove from oven and crumble remaining dough evenly over top.
Bake the bars for another 20 minutes (shortbread doesn't brown much - don't let the pale colour fool you, they're done!).
For topping, melt white chocolate in mircowave on 50% power, stirring frequently. Drizzle randomly with a spoon over cooled squares. Cut into small squares.
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/