Sunshine Lemon Squares with a Ginger Shortbread Crust

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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Not every day is rainbows and sunshine, so, make these sunshine lemon squares for your next gloomy day “pick-me-up” or on any given day for that matter.  Lemon squares are always a crowd favourite.  Irene’s version, in particular, are great because they are very sturdy so they travel really well if you’re planning to make them as a hostess gift.
I love the flavours of these squares.  The crust, with its hint of ginger, cuts through the flavour of the creamy lemon curd making these squares a perfectly balanced sweet treat.  Don’t forget to dust your finished squares with some icing sugar!
With Love,
Julie
Sunshine Lemon Squares with a Ginger Shortbread Crust www.dailytiramisu.com


 

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Sunshine Lemon Squares with a Ginger Shortbread Crust 293x300 1 Sunshine Lemon Squares with a Ginger Shortbread Crust

Sunshine Lemon Squares with a Ginger Shortbread Crust Crust


  • Author: Irene
  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Scale
  • Crust
  • 1½ cups (375 mL) all-purpose flour
  • 1/3 cup (75 mL) granulated sugar
  • 1 tbsp (15 mL) lemon zest
  • 1 tsp (5 mL) ground ginger
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) unsalted butter, room temperature
    Lemon Curd
  • 1 cup (250 mL) all-purpose flour
  • 7 large eggs, at room temp
  • ½ cup (125 mL) granulated sugar
  • 1 cup (250 mL) freshly squeezed lemon juice
  • 2 tbsp (30 mL) freshly grated lemon zest
  • ¼ tsp (1 mL) pure vanilla extract
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, making sure it hangs over on each side.
  2. To make the crust, in a large bowl, whisk together flour, sugar, lemon zest, ginger and salt.
  3. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.
  4. Pour into prepared pan and press mixture down with the back of a spoon into an even layer. Bake in preheated oven for 15 to 20 minutes, until just lightly browned around the edges. Let cool.
  5. Turn up oven temperature to preheat to 375°F.
  6. In a large bowl, add flour, eggs, sugar, lemon juice, zest and vanilla. Whisk to combine, making sure to dissolve any lumps.
  7. Pour over prepared crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  8. Cut into squares and dust with icing sugar.
  • Prep Time: 1 hour

 

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