Olde Fashioned Lemon Squares

Keeping up with the lemon theme for the Summer, these squares are easy to make and bursting with lemony flavour. Limoncello is added once again for more depth. Try making these today!

Olde Fashioned Lemon Squares

Yields 48-60 larger squares, or 80 smaller squares.

Shortbread Base:

2 1/2 cups (or 625 ml) of all-purpose flour, leveled

2 tbsp (or 30 ml) of cornstarch

3/4 cups (or 175 ml) of confectioners’ sugar

1/2 tsp (or 2.5 ml) of salt

3/4 cup (or 175 ml) of butter or vegan margarine, melted

Lemon Filling:                                                            

Juice and zest of 5 lemons (approximately 3/4 cup/175 ml)

3 cups (or 750 ml) of granulated sugar, I use organic cane

1/2 cup (or 125 ml) of all-purpose flour, leveled

8 large eggs, room temperature and lightly beaten

1/4 tsp (or 1.25 ml) of salt

1/2 tsp (or 2.5 ml) of lemon extract

1 tbsp (or 15 ml) of limoncello, optional

Confectioners’ sugar, for dusting

1) Preheat the oven to 350°F/175°C. Line a lipped cookie tray with parchment paper and set aside.

2) For the shortbread base, sift the flour, cornstarch, confectioners’ sugar and salt into a medium bowl. Using two forks or a pastry blender, cut in the melted butter until fully mixed and crumbly. Press the shortbread evenly into the tray, and bake for 15-20 minutes, or until light golden brown.

3) For the lemon filling, whisk together the lemon juice, lemon zest, sugar, flour, eggs, salt, lemon extract, and limoncello (if using). Pour over the warm shortbread, then return to the oven and bake an additional 20-25 minutes or until lightly set; it’s okay if the filling is still a little soft, as it will continue to set after removing from the oven.

4) Place on a cooling rack, and allow to cool to room temperature, approximately 1 hour. Place in the fridge and allow to chill for 2 hours or until fully set. Using the edges of the parchment paper, lift from the pan and transfer to a cutting board. Slice into desired size (8 x 10 for smaller squares, 6 x 8 or 6 x 10 for larger squares). Dust with additional confectioners’ sugar.

These squares will keep on the counter for up to 1 week, in the fridge for up to 2 weeks, and in the freezer (tightly wrapped) for up to 6 months.