Lemon Squares

Lemon Squares – not too sweet lemon bars with thick shortbread crust and tangy lemon curd filling

3 cups (385 g) all purpose flour
1½ cups (185 g) powdered sugar
a pinch of salt
1½ cups (350 g) butter, melted
½ tsp vanilla extract
6 eggs, whole
1½ – 2 cups (200 – 300 g) white sugar
½ – ⅔ cup (120 – 155 ml) fresh lemon juice (from about 4 lemons)
zest from 3 lemons
½ cup (65 g) all purpose flour
1½ teaspoons baking powder

View the full recipe at Kitchen Nostalgia →