Description
Luxurious zesty lemon curd meets buttery shortbread in these classic American dessert squares. Sharp citrus and silky texture result from precise temperature control and expert ingredient ratios.
Ingredients
1 cup (2 sticks) unsalted butter, cold
1/2 cup granulated sugar (crust)
1 cup granulated sugar (filling)
1 1/2 cups all-purpose flour
3 large eggs (room temperature)
4 lemons (3 for juice, 1 for zest)
1 tsp pure vanilla extract
Instructions
Preheat oven to 325°F (165°C). Line 8-inch square baking dish with parchment paper
Cream butter and 1/2 cup sugar until light
Beat in 2 egg yolks one at a time
Whisk in flour until crumbly but clumps form
Press 2/3 of dough into prepared pan
In separate bowl, whip 1 egg white with 1 cup sugar to stiff glossy peaks
Add lemon juice (3 lemons), lemon zest (1 lemon), and vanilla
Gently fold wet ingredients into egg whites in 2 batches
Pour over chilled crust, smooth top with spatula
Bake 30 minutes until filling is firm
Cool completely at room temperature or refrigerate 2 hours
Cut into 2-inch squares using heated knife
Notes
Use fresh citrus immediately for maximum acidity
Chill dough if sticking
Test doneness by gently pressing filling – should hold its shape
Store in airtight container up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg