Lemon Shortbread Squares

Submitted by: Melissa Wood, Ottawa

“It freezes well so it's a great make-ahead.”


  • 1 cup(s) unsalted butter
  • 1/2 cup(s) icing sugar
  • 2 cup(s) flour
  • 4 eggs
  • 1 + 1/2 cup(s) granulated sugar
  • 1 grated zest of one lemon
  • 1/3 cup(s) fresh lemon juice
  • 1/4 cup(s) flour
  • 1/2 tsp(s) baking powder
  • 1/2 cup(s) icing sugar
  • 1/2 cup(s) Toasted slivered almonds

Cooking Instructions

To make the shortbread crust, cream softened butter with sugar, then blend in flour. Spread in bottom of 13 X 9" glass dish and bake for 25 minutes at 350 degrees. While crust is baking, beat eggs with sugar, lemon zest and juice, then add flour and baking power. When crust is baked, top with egg mixture, return to oven and bake 15 minutes - add slivered almonds to top and bake another 10 minutes to slightly brown almonds. Cool in pan, then cut into squares.

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