Ingredients
for the shortbread crust
1 cup all-purpose flour
8 Tbsp unsalted butter, room temperature
¼ cup powdered sugar
¼ tsp vanilla
¼ tsp salt
for the lemon layer
2 large whole eggs
1 large egg yolk
1 cup white sugar
2 Tbsp all-purpose flour
¼ cup fresh lemon juice
1 Tbsp grated lemon peel
Directions
Preheat oven to 350°.
In a mixing bowl combine butter, flour, powdered sugar, vanilla, and salt. Mix with a spatula or the back of a wooden spoon until combined. Transfer to a 9×9 baking pan and press evenly over the bottom until smooth. Dock with a fork and pre-bake for 17 minutes.
In another bowl add whole eggs, egg yolk, and sugar then whisk until well combined. Then add flour, lemon juice, and lemon peel and whisk thoroughly. Pour lemon mixture into pre-baked crust (do not shake or tap) then transfer to a preheated oven and bake for 20 minutes.
Remove from oven and allow to cool completely. Dip knife into very hot water, dry it off, then cut into squares.
Transfer lemon squares to a sheet pan and dust with powdered sugar; or top with *meringue (the extra egg white whipped with 1 tablespoon of sugar) and brown with torch.