It’s a lemony, citrus kind of day! I stopped at 7-11 on my way to work to get my free Slurpee and I got the lemonade one. It was pretty good…and you can’t beat the price. 🙂 But I must have had lemon on the brain knowing I was going to share this recipe—luscious Lemon Shortbread Squares. Yeah, baby!
Have you ever met a lemon square you didn’t like? Cuz I have. Many that I’ve tried are too tart and too sour (WHOA, mother pucker!!) and taste more like a household cleaner than a yummy, sweet, and delicious lemon bar. Such as waste! It makes my taste buds sad.
But these lemon shortbread squares take lemon bars to a whole new level of heavenly deliciousness. The tartness of the lemon combined with the slight sweetness of the shortbread is nothing short of amazing.
Make a pan of Lemon Shortbread Squares today and eat them all weekend!
- Shortbread:
- 1-1/2 cups all-purpose flour
- ½ cup confectioners' sugar
- 2 tsp grated lemon peel
- 2 tsp grated orange peel
- ¾ cup cold butter, cubed
- Filling:
- 4 eggs
- 2 cups sugar
- ⅓ cup lemon juice
- ¼ cup all-purpose flour
- 2 tsp grated lemon peel
- 2 tsp grated orange peel
- 1 tsp baking powder
- Topping:
- 2 cups (16 ounces) sour cream
- ⅓ cup sugar
- ½ tsp vanilla extract
- Preheat oven to 350°.
- In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter; cover and process until mixture forms a ball.
- Pat into a greased 13 x 9 baking pan. Bake for 12-14 minutes or until set and the edges are lightly browned.
- In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.
- In a small bowl, combine topping ingredients. Spread over filling.
- Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Oh wow, these sound so so so good right now!
Thanks, Jenn. They’re even yummier than they look. Perfect for a summer treat!