Where do I even begin with these citrus squares?
If you’re a lemon fiend, I highly recommend this recipe to serve at a dinner party or simply share with family and friends.
I recently travelled to Portugal and became infatuated with pastéis de nata. Now I’m not saying that these are the same, but they’re the closest baked good I’ve made to the addictive Portuguese tart.
You’ll have to make the pastry from scratch, but if you’re a novice baker who shies away from pastry-making, fear not. I’m new to making pastries from scratch and I didn’t find any difficulty in this one.
Plus, the reward is that much sweeter when, after only an hour, you have a refreshingly tangy dessert.
Prep time | 20 mins.
Bake time | 40 mins.
Yields | 12-14 pieces
Source: Rock Recipes
INGREDIENTS
Pastry
- 1 cup cold butter, cut in small pieces
- 1/2 cup sugar
- 2 cups flour
Lemon Layer
- 1 cup sugar
- 1/4 cup flour
- 4 eggs
- Zest of 2 lemons, very finely chopped
- Juice of 2 lemons, about 2/3 cup juice
- Powdered sugar, for dusting
INSTRUCTIONS
Pastry
- Preheat oven to 350°F.
- Using a pastry cutter or in a food processor, blend together the butter, sugar and flour.
- Press evenly into the bottom of the grease and parchment paper-lined 9 x 13 inch baking pan.
- Bake for 20 minutes (325°F if you’re using glassware). The bottom should just be beginning to brown slightly at the top edges.
Lemon Layer
- Whisk together the sugar, flour, eggs, zest and lemon juice until the sugar is dissolved.
- Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
- Bake at 350°F for another 20 minutes or until the top is slightly browned and the custard appears to be set.
- Cool completely. Sprinkle with icing sugar when cool.
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