Redgate Kitchen

cling to summer for just a few more bites

I often find myself looking for a delicious dairy-free dessert and I am always drawn to recipes with lemon (note my Redgate Kitchen logo!). These lemon squares are simple to prepare and are packed full of lemony goodness. Serve these as a dessert, or steal one as your 3:00 pm hangry snack (we won’t tell anyone) and hang on to summer just a little longer! These squares were inspired by a recipe on thetasteofkosher.com.

ingredients

Crust

• 1 cup of all-purpose flour
• ¼ cup white sugar
• 6 tablespoons vegetable oil
• Pinch of salt

Lemon Filling

• 2 eggs
• 1 medium lemon, juiced
• ¾ cup granulated sugar
• 2 Tbsp all-purpose flour

Dusting

• 1 tablespoon powdered sugar

steps

1. Preheat the oven to 350°F.
2. Line an 8×8 inch baking pan with parchment paper (this is a must or your shortbread crust will likely crumble).
3. Combine flour, sugar, oil, and salt in a mixing bowl. Press to the bottom of the parchment paper lined baking pan.

4. Bake for 15 to 20 minutes, until lightly golden brown.

5. In a bowl, whisk together eggs, lemon juice, sugar, and flour. The filling should be runny.
6. When the crust is ready, remove it from the oven and pour the mixture into the pan. Bake for another 20 minutes.
7. Remove and let cool completely before cutting. Dust with powdered sugar.
8. As always, enjoy!