Zesty citrus squares (Printable Version)
Tangy lemon topping layered over a buttery base, perfectly sized for a small group or cozy occasion.
# Ingredients:
→ Crust
01 -
⅛ tsp salt
02 -
¼ cup unsalted butter, cold and cut into cubes
03 -
¼ cup powdered sugar
04 -
½ cup all-purpose flour
→ Filling
05 -
⅛ tsp salt
06 -
½ tbsp all-purpose flour
07 -
½ tbsp lemon zest
08 -
1½ tbsp lemon juice
09 -
1 large egg
10 -
⅓ cup granulated sugar
→ For serving
11 -
Extra powdered sugar to sprinkle on top
# Steps:
01 -
Set your oven to 325°F (165°C). Line a small square pan (around 6x6 inches) with parchment paper, leaving some over the edges to make it easier to pull out later.
02 -
Combine the flour, powdered sugar, and salt in a mixing bowl. Add in the cold butter cubes and break them up using a fork or pastry blender until the texture is crumbly. Firmly press this mixture evenly into the bottom of the lined pan.
03 -
Put the crust in the oven and bake it for 18-20 minutes, or until you see the edges turn a soft golden color.
04 -
While the base is cooking, grab a bowl and whisk together the sugar, egg, lemon juice, lemon zest, flour, and salt. Keep stirring until it’s smooth.
05 -
Once the bottom layer is out of the oven (don’t let it cool), pour the lemon filling over the hot crust. Immediately return the pan to the oven and bake for another 18-20 minutes, until it’s firm and no longer wobbly in the middle.
06 -
Cool the pan completely on a rack. Use the edges of the parchment to lift everything out. Dust the top with extra powdered sugar, then slice into squares.
# Notes:
01 -
Freshly squeezed lemons will give a much brighter taste than bottled juice.
02 -
Keep these stored in an airtight container in the fridge—good for up to four days.
03 -
These freeze beautifully! Just thaw them overnight in the fridge when you're ready to enjoy.