Ingredients
The following ingredients have 18 Servings
- 1/4 cup (30g) powdered sugar
- 1/2 cup (113g) unsalted butter, at room temperature
- 1 cup (125g) all-purpose flour
- pinch kosher salt
- 2 large eggs plus 1 large egg yolk, at room temperature
- 1 cup granulated sugar
- 1/3 cup freshly squeezed Meyer lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon vanilla bean paste or extract
- 1/4 teaspoon baking powder
- 2 tablespoons all-purpose flour
- powdered sugar, for topping
Instruction
- Preheat oven to 350 degrees F. Lightly butter an 8-by-8-inch baking pan, then line with parchment paper (the butter will help the parchment stick to the pan and not move around).In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until fluffy. Add flour and salt and mix until incorporated. Break into pieces and press evenly into the bottom of the prepared baking pan.Bake for 20 minutes or until top is matte and puffed and edges are just starting to brown. Remove from oven.While shortbread is baking, wipe out mixing bowl. Combine eggs, egg yolk, and sugar and beat on medium speed until lightened in color, about 2 to 3 minutes. Mix in lemon juice, lemon zest, and vanilla, then sift flour and baking powder over top, mixing until just incorporated.Pour lemon mixture over hot shortbread, then return to the oven and bake for an additional 18 to 20 minutes or until top is crackly and set. Remove from oven and set pan on a wire rack to cool completely. For easier slicing, refrigerate at least 2 hours or overnight. Dust liberally with powdered sugar just prior to serving.
