Buttery Lemon Squares

Buttery Lemon Squares

One of the most exciting parts about summer arriving in the Pacific Northwest is that berry season is just around the corner.  While we don't have lemon trees, we do have lemony golden sunshine and an array of deliciously bright berries and fruit to garnish all sorts of desserts, including Lemon Squares!  

These buttery and creamy lemon squares only require a handful of ingredients and are fast and easy to throw together.  The tangy lemony pudding pours right over the shortbread cookie crust (you know me...shortbread belongs in pretty much every dessert!) for a cookie that packs along well for a picnic, or dresses up beautifully for an afternoon tea party!

Enjoy!

From one hearty appletite to another...happy baking!

Buttery Lemon Squares

Shortbread Pastry Base:

3 ounces (3/4 stick) butter

1/4 cup light brown sugar, firmly packed

1 cup sifted all-purpose flour

Preheat oven to 350 F.  Combine all ingredients in a mixer until they begin to hold together.  Press into a greased 9x9" glass pan.  Bake for about 18 minutes, until the crust is light golden brown.

Lemon Layer:

Finely grated rind of 2 medium-size lemons

3 tablespoons fresh lemon juice

2 eggs

3/4 cup granulated sugar

1/4 teaspoon baking powder

While the crust is baking, beat the eggs in a small bowl with an electric mixer.  Add the sugar and baking powder and beat for 1 minute.  Stir in rind and juice.  Right before the crust is done, make sure to blend all your ingredients one more time since they will have separated.  Pour the lemon mixture over the hot pastry crust.  Bake for an additional 20-25 minutes until the top is lightly colored.

Cool completely and cut into bars.  Dust with powdered sugar.

Photograph © Hearty Appletite