Description
Buttery shortbread crust filled with zesty lemon curd, chilled to set perfectly. Balances sweet and tangy flavors in a handheld American dessert.
Ingredients
1 cup (227g) unsalted butter, cold
¾ cup (150g) granulated sugar
2¼ cups (280g) all-purpose flour
4 large eggs, room temperature
½ cup (120ml) fresh lemon juice
1½ tbsp lemon zest
⅓ cup (40g) powdered sugar, for dusting
Instructions
Whisk flour, granulated sugar, and ¼ tsp salt in a bowl
Cut in cold butter using a pastry cutter until crumbly
Press mixture firmly into a 9″x13″ pan and freeze 20 minutes
Preheat oven to 350°F. Bake crust for 15 minutes until golden
Whisk eggs, ¼ cup granulated sugar, lemon juice, zest, and ½ tsp vanilla
Pour lemon filling onto hot crust and bake 20-22 minutes until center gently jiggles
Chill in refrigerator for 2-4 hours before dusting with powdered sugar and slicing
Notes
Chill crust before baking to prevent sogginess
Cover crust edges with foil if browning too fast
Use fresh lemon juice and zest for bright flavor
Let set fully in fridge for clean slices
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American