How about something lemony to welcome Spring.  These are my favorites!


Judy Kentrus' Newsletter

Preheat the oven to 350F

Grease the bottom of a 9 x 13 inch pan

Shortbread Crust

1 cup butter at room temperature
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon salt

Lemon Filling

1 cup granulated sugar
1 1/2 tablespoon grated lemon zest
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs at room temperature
1/3 cup freshly squeezed lemon juice

 powdered sugar for dusting


Beat the butter and powder sugar until well combined.
Add the flour and salt.
Continue blending until dough forms.
Press shortbread mixture into the bottom of baking dish and bake for 18-20 minutes.  Edges will be slightly brown.  Cool on a wire rack.

Lemon Filling

Whisk eggs in a large bowl.
Mix in the sugar, lemon zest, flour and salt to the egg mixture.
Add lemon juice.
Pour lemon filling over the crust and bake for 18-20, or until set.
Remove from oven and sprinkle with Confectioner’s sugar.
Cool and cut into squares.  Enjoy!