Now you might thinking, "Lemon squares, really? A Christmas cookie?"
I thought so, too, originally. Then, one year I made them. And put them in my cookie tins. And people loved them. I haven't turned back since!
It might be the splash of summer flavor during the dead-cold of winter, or the sprinkling of powdered sugar on top that resembles snow. Maybe it's just the tangy contrast to the sugar overload in all the other cookies.
Either way, you should try 'em!
|A sweet yet tangy lemony custard sitting atop a shortbread cookie crust.|
- 2 cups flour
- ½ cup powdered sugar
- 1 cup butter, softened
- ¼ tsp. salt
- 2 cups sugar
- 4 eggs
- ¼ cup flour
- 5 tbsp. lemon juice
- additional powdered sugar, for sprinkling
MethodPreheat oven to 375*F. Line a 13x9-inch pan with foil, and spray with cooking spray.
Beat together crust ingredients until dough forms. Press into prepared pan; bake about 15 minutes in preheated oven. Do not let get too brown.
Beat together filling ingredients until foamy. Pour over crust. Bake an additional 25 minutes until the sides are set. The center might be a bit jiggly--that's okay.
Sprinkle with powdered sugar while still warm. (It will stick better.)
Once cool, lift out of pan using the foil. Then, cut into bars.