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Ingredients
Bottom Layer
1 cup all purpose flour
1/2 cup butter, softened
1/4 cup confectioner's
(powdered) sugar
Top Layer
2 eggs
1 cup granulated sugar
1/2 teaspoon baking
powder
1/4 teaspoon salt
2 teaspoons lemon zest
(finely grated lemon peel) - (optional)
2 tablespoons lemon
juice
confectioner's
(powdered) sugar (for dusting over the tops)
Directions
Preheat oven to 350 F.
Bottom Layer
In a medium mixing bowl,
add flour, butter and powdered sugar. Use a pastry
cutter or fork to smash and blend butter with dry
ingredients until mixture resembles coarse crumbs.
Use hands to manipulate dough until forms a ball.
Press into an ungreased square pan (8x8x2 or 9x9x2
inches), building up edge sides to 1/2 inch. (Note: Rolling dough out to about a
6-8-inch square before transferring to the baking
dish makes this process easier.) Bake for 20
minutes.
Top Layer
While bottom shortbread
layer is baking, beat remaining ingredients with a
handheld or countertop electric mixer until light
and creamy (about 3 minutes). Pour over hot crust.
Promptly return to oven and bake again for about 20
minutes or until no indentation remains when touched
lightly with a finger in the center. (Note: Top will
turn golden brown in color.)
Cool, then cut into
about 1 1/2-inch squares and dust with
confectioner's (powdered) sugar. (Note: You can dust
lightly or liberally, depending on your personal
preference.) |
