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–+ servings
Top view of shortbread bottom lemon square on a china plate.

Shortbread Bottom Lemon Squares

Kate Schat
This nostalgic from my childhood recipe hits it out of the park anytime we bake it!
4.85 from 20 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 196 kcal

Ingredients
  

Shortbread Bottom

  • 2 cups flour all purpose, whole wheat or pastry flour
  • ½ cup icing sugar
  • 1 cup cold butter, grated

Filling

  • 2 cups sugar
  • 4 eggs
  • 6 tablespoons lemon juice
  • ¼ cup flour
  • 1 teaspoon baking powder

To Top

  • Icing sugar

Instructions
 

Shortbread Bottom

  • Preheat the oven to 350F
  • Mix flour and icing sugar together.
  • Stir in grated butter and mix well. Press into a 9x13 ungreased pan.
  • Bake for 15 minutes.

Filling

  • While the bottom bakes, stir together all of the filing ingredients together in a bowl.
  • When the bottom is done, pull it out of the oven and pour the filling overtop right away.
  • Return to oven for 25 min.
  • The filling will still be a little jiggly but it shouldnt be runny.

To Top

  • Once its cooled for 15-20 minutes, sprinkle or dust with icing sugar to taste.

Nutrition

Calories: 196kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 48mgSodium: 99mgPotassium: 27mgFiber: 1gSugar: 19gVitamin A: 276IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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