Tangy citrus dessert squares (Print Version)
# Ingredients:
→ Crust
01 -
½ cup all-purpose flour
02 -
¼ cup powdered sugar
03 -
¼ cup unsalted butter, cold & cubed
04 -
⅛ tsp salt
→ Filling
05 -
⅓ cup granulated sugar
06 -
1 large egg
07 -
1½ tbsp lemon juice
08 -
½ tbsp lemon zest
09 -
½ tbsp all-purpose flour
10 -
⅛ tsp salt
→ For serving
11 -
Additional powdered sugar for dusting
# Instructions:
01 -
Preheat oven to 325°F (165°C). Line a small baking dish (about 6x6 inches) with parchment paper, leaving some overhang for easy removal.
02 -
In a medium bowl, mix flour, powdered sugar, and salt. Add the cold cubed butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan.
03 -
Bake the crust in the preheated oven for 18-20 minutes until lightly golden around the edges.
04 -
While the crust bakes, make the filling. In a bowl, whisk together the granulated sugar, egg, lemon juice, lemon zest, flour, and salt until smooth and well combined.
05 -
When the crust is done, pour the filling mixture over the hot crust (no need to let it cool). Return to the oven and bake for an additional 18-20 minutes, or until the filling is set and no longer jiggles in the center.
06 -
Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment paper overhang, dust the top with additional powdered sugar, and cut into squares.
# Notes:
01 -
For the brightest flavor, use fresh lemon juice rather than bottled.
02 -
Store bars in an airtight container in the refrigerator for up to 4 days.
03 -
These bars freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.