Description
This is one of my favorite cookies of all time, although technically they’re closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter at room temperature
- ¼ cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon confectioners’ sugar, or to taste
Instructions
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8×8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners’ sugar
- vanilla extract
- and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown
- 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust
- 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water
- run around the edge
- and cut into 16 squares. Dust cookies with 1 teaspoon confectioners’ sugar.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 40 mins
Servings: 16