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Ingredients
- For the shortbread crust:
-
1/2 cup
butter
-
1/4 cup
sifted confectioner's sugar
-
1 cup
sifted all-purpose flour
- For the lemon layer:
-
2
well beaten eggs
-
1/4 teaspoon
salt
-
1 cup
sugar
-
3 tablespoons
lemon juice
-
1/2 teaspoon
baking powder
-
2 tablespoons
all-purpose flour
-
Confectioner's sugar, for serving
Directions
-
Cream all of the ingredients together and press the mixture into a buttered 8- x 8-inch square pan. Bake at 350° F for 20 minutes, until the crust is golden and slightly puffy.
-
While the crust bakes, mix the eggs, salt, sugar, and lemon juice together until combined.
-
Add the baking powder and flour to the egg mixture and mix well. Pour this mixture onto the hot bottom layer, then return to the 350° F oven for 30 minutes.
-
Cool completely and dust with confectioner's sugar before serving.
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