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Sunshine Lemon Squares with a Ginger Shortbread Crust Crust

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


  • 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


  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