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Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Grease
with butter (or use a cooking spray) a 8 x 8 inch (20 x
28
cm) pan.
FOR CRUST:
In the bowl of your electric mixer, or with a hand mixer, cream the butter
and sugar until light and fluffy. Add the flour and salt and beat until
the dough just comes together. Press into the bottom of your greased pan and
bake for about 20 minutes, or until lightly browned. Remove from oven and
place on a wire rack to cool while you make the filling.
FOR
FILLING:
In your electric mixer, or with a hand mixer,
beat the sugar and eggs until nice and smooth. Add the lemon juice and
zest and stir to combine. Fold in the flour. Pour the filling over
the shortbread crust and bake for about 20 minutes, or until the filling
is set. 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 a day or two.
Yield: 16 - 2 inch
(5 cm) squares
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CRUST:
1/2 cup (1
stick) (113 grams) unsalted butter, room
temperature
1/4 cup (25
grams) confectioner's (powdered or icing)
sugar
1
cup (140
grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200
grams) granulated white sugar
2 large
eggs
1/3 cup (80 ml)
fresh lemon juice (approximately two large lemons)
1 tablespoons (5
grams) grated lemon zest
(2 lemons)
2 tablespoons
(25 grams) all purpose flour
TOPPING:
Confectioner's (powdered or icing)
sugar
Lemon Zest
- The yellow outer rind of the lemon that contains the fruit's flavor
and perfume.
TIP: 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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