If you like your lemon squares extra-lemony and your shortbread extra-buttery, this is the recipe for you*.

Ingredients

Crust:

1 cup salted butter, softened
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt

Topping:

1 1/2 cups white sugar
1/4 cup plus 1 tablespoon all-purpose flour
4 eggs
3 lemons, juiced (about 1 cup juice)
zest of (same) 3 lemons
icing sugar, as desired

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, blend together softened butter, 2 cups flour, 1/2 cup sugar, and salt. Press into the bottom of an ungreased 9×13 inch glass baking dish.
3. Bake for 15-20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup plus 1 tablespoon flour. Whisk in the eggs, lemon juice, and zest. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. Cut into 2 inch squares (or bars, as desired). Sprinkle with icing sugar.

*Adapted from recipe by Patty Schenck on Allrecipes.

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