Preheat oven to 350 degrees F (177
degrees C) and place the oven rack in the center of the oven. Butter,
or spray with a non stick vegetable spray, an 8 x 8 inch (20 x
Crust: In the
bowl of your electric mixer, or with a hand mixer, beat the butter and sugar
until creamy and smooth. Add the flour and salt and beat until the dough
just starts to come together. Press onto the bottom of your prepared pan and bake for
about 18-20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire
rack to cool while you make the 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 17-20 minutes, or just until the filling
has set. Remove from oven and place on a wire rack to cool.
To serve: Cut into
squares 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) bars
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