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Meyer Lemon Squares on Cardamom Shortbread

Lemon squares are just old fashioned goodness! These are extra lemony, with floral, citrus notes in the shortbread crust by the use of ground cardamom. Chilled, dusted with icing sugar, these are the perfect zippy pop of lemon that your day needs.
Course Baking, Dessert
Cuisine North American
Keyword cardamom, meyer lemons, shortbread
Prep Time 30 minutes
Cook Time 35 minutes
Servings 16 squares

Ingredients

Cardamom Shortbread Crust

  • 8 tbsp softened room temperature butter, or 1/2 cup (1 stick) or 115 grams
  • 1/4 cup granulated sugar
  • 1 cup all purpose flour, or 135 grams, see Notes
  • 1 tsp cardamom
  • pinch salt

Meyer Lemon Filling

  • 3 large eggs, room temperature
  • 1 1/2 cups granulated sugar, or 340 grams
  • 2 tbsp lemon zest, from the lemons below
  • 1/2 cup freshly squeezed Meyer lemon juice, see Notes
  • 1/2 cup all purpose flour, or 68 grams

Instructions

Cardamom Shortbread Crust

  1. Preheat the oven to 350F. Line an 8x8 inch pan with parchment paper.
  2. Cream the soft butter with the sugar in bowl of a stand mixer (or hand held mixer) with the paddle attachment. Make sure the mixture is light and fluffy, about 2 minutes.
  3. Whisk the flour, cardamom and salt together. Add it slowly to the butter mixture and continue to mix until all is incorporated. Gather the mixture together with your hands and transfer it to the prepared baking dish. Flatten the dough with floured hands, spreading it out evenly, with the edges just slightly higher. Chill for 15 minutes.
  4. Bake on the centre rack for 15-20 minutes, or until lightly browned. Let this cool down on a wire rack while you work on the filling. Leave the oven on.

Meyer Lemon Filling

  1. Whisk the eggs and sugar together in a large bowl. Combine the zest and flour in a small bowl and whisk to get rid of any lumps.
  2. Add the lemon juice to the eggs and sugar. Mix well. Gently add the flour mixture to the liquid, ensuring that you whisk out all the lumps. Pour this over the cooled crust. Tap gently to cause any air bubbles to rise to the surface.

  3. Bake until the filling is set. It should set through to the centre. This should take 30-35 minutes, depending on your oven.

  4. Let it cool to room temperature on a wire rack. Transfer to the fridge to finish chilling, for another 2 hours.
  5. Use a sharp clean knife (wiping after each slice) to cut into 16 squares. Dust with icing sugar.
  6. Leftovers can be stored in a sealed container in the fridge.
  7. To freeze, place the cut slices on a baking sheet lined with wax paper, and place this into the freezer. Once the squares are frozen through, wrap individually and store in a freezer bag for up to one month.

Recipe Notes

Feel free to use a gluten free cup for cup blend that contains xanthan gum or other binder
If you can't find Meyer lemons, replace two tablespoons of the lemon juice with orange or tangerine juice, and replace some of the zest with orange zest.

If you want to make these for a crowd, double the recipe and use a 9 x 13 inch baking pan.