TASTY TUESDAY: Simple Lemon Squares



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We've got a craving for some ooey gooey citrusy goodness! We're talking - LEMON SQUARES. If you're in a hurry to whip up a sweet dessert dish, have no fear! Kristie of The Sweet and Simple Kitchen is a genius when it comes to homemade sugary treats in a few simple steps. We promise you'll be relishing these tangy squares in just a half an hour! Keep on scrolling to see how easy it is to make these yummy bites of zesty lemon

And what better excuse to throw on your cozy Go To Crew or Serenity Crop for a simple relaxed night in. You'll be melting into that coach before you know it (in under thirty minutes to be exact). 

Wanting more sweet recipe ideas? Be sure to follow @thesweetandsimplekitchen

 

Yield: 9 large or 16 small lemon squares

Prep: 10 minutes 

Bake: 16 minutes

INGREDIENTS

Shortbread Crust
3/4 cup flour
1/4 cup almond meal (if you don’t have almond meal, simply replace with another 1/4 of flour)
1/2 cup butter, melted
1/3 cup powdered sugar
1 tsp lemon zest
1/2 tsp vanilla
pinch of salt
Lemon Custard
1 cup granulated sugar
2 tbsps flour
1/4 tsp baking powder
zest of 1 large lemon – about 1 tbsp
juice of 1 large lemon – about 1/4 cup
2 eggs, beaten
1/2 tsp vanilla
Powdered sugar for dusting

 

DIRECTIONS

Pre-heat oven to 350F & line an 8×8 inch square baking pan with parchment paper. Set aside.

Shortbread Crust
1. In a medium bowl, whisk together flour, almond meal, powdered sugar and lemon zest.

2. Pour in melted butter and vanilla.

3. Use a spoon to mix until a crumbly, sand like dough forms.

4. Press into prepared baking pan evenly.

5. Set aside.

Lemon Custard
1. In the same bowl, beat together the eggs and sugar with an electric mixer until pale and thick.

2. Add in lemon zest, lemon juice and vanilla.

3. Beat until combined.

4. Add in flour and baking powder and beat to combine.

5. Pour mixture over prepared crust and place on the center rack of your oven to bake for 14-16 minutes or until the edges are golden and the center is set.

6. Remove from the oven and set on a cooling rack to cool completely to room temperature before slicing.

7. Once cooled, dust with icing sugar and cut into squares.

 

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