These Creamy Lemon Tart Squares offer a delightful balance of tart and sweet, featuring a buttery and slightly crumbly shortbread crust topped with a smooth, rich, and vibrantly flavored lemon custard filling. Cut into convenient squares, they are perfect for serving at gatherings, as a refreshing dessert, or a delightful afternoon treat. The bright yellow hue of the lemon custard against the golden crust is visually appealing, and the intense citrus aroma is instantly inviting. This recipe aims for a custard that is firm enough to hold its shape when cut but remains wonderfully creamy on the palate, providing a burst of fresh lemon flavor that is both invigorating and satisfying. The shortbread crust provides a sturdy and subtly sweet foundation that complements the tangy filling beautifully. Often finished with a dusting of powdered sugar, these lemon tart squares are a sophisticated yet approachable dessert that is sure to be a crowd-pleaser. This detailed recipe will guide you through creating these delectable lemon treats from start to finish, ensuring a perfect harmony of textures and flavors.
Ingredients:
For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Creamy Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of salt
- 1 cup fresh lemon juice (from about 4-6 lemons)
- Zest of 2 large lemons
- 4 large egg yolks
- 2 large whole eggs
- 1/2 cup (1 stick) unsalted butter, cut into cubes
Optional Garnish:
- Powdered sugar, for dusting
- Fresh berries or lemon slices, for decoration
Instructions:
- Prepare the Shortbread Crust:
- Preheat oven to 350°F (175°C).1 Lightly grease and flour an 8×8 inch square baking pan. You can also line the pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt.
- Cut in the chilled butter cubes using a pastry blender or your fingertips until the mixture resembles fine crumbs.
- In a small bowl, whisk together the egg yolk and vanilla extract.
- Add the egg yolk mixture to the flour mixture and mix until just combined and a soft dough forms. Be careful not to overmix.
- Press the dough evenly into the bottom of the prepared baking pan.
- Prick the crust all over with a fork to prevent it from puffing up during baking.
- Bake for 18-22 minutes, or until the crust is lightly golden brown and set. Remove from the oven and let it cool slightly while you prepare the lemon filling.
- Prepare the Creamy Lemon Filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. The cornstarch acts as a thickening agent for the custard.
- Gradually whisk in the fresh lemon juice and lemon zest until smooth.
- In a separate bowl, whisk together the egg yolks and whole eggs until lightly beaten.
- Gradually whisk the beaten eggs into the lemon juice mixture in the saucepan until well combined.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a gentle boil and thickens significantly. Continue to cook, stirring constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked and the custard is smooth.
- Remove the saucepan from the heat and whisk in the cubed butter until it is completely melted and the lemon filling is glossy and smooth.
- Assemble and Bake (Chill):
- Pour the hot lemon filling evenly over the partially baked shortbread crust in the baking pan.
- Return the pan to the oven and bake for another 15-20 minutes, or until the lemon filling is set around the edges and the center is just slightly jiggly.
- Remove the lemon tart squares from the oven and let them cool completely at room temperature.
- Once cooled, cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the lemon filling to fully set and chill. This will make them easier to cut into clean squares.
- Cut and Serve:
- Once thoroughly chilled, lift the lemon tart squares from the pan using the parchment paper overhang (if used).
- Cut the tart into even squares using a sharp knife.
- Dust generously with powdered sugar before serving, if desired.
- Garnish with fresh berries or lemon slices for an extra touch of visual appeal.
Tips and Notes:
- Lemon Juice and Zest: Use freshly squeezed lemon juice and freshly grated lemon zest for the brightest and most authentic lemon flavor.
- Butter Temperature: Ensure the butter for the crust is cold for a flaky texture. The butter for the filling should be cold so it melts smoothly into the hot custard.
- Stirring the Filling: Stir the lemon filling constantly while cooking to prevent it from sticking to the bottom of the saucepan and to ensure a smooth custard.
- Chilling Time: Don’t rush the chilling process; it’s essential for the filling to set properly and for the squares to be easy to cut.
- Pan Size: Using an 8×8 inch pan will result in thicker squares. You can use a 9×13 inch pan for thinner squares and adjust the baking time slightly.
- Storage: Store leftover lemon tart squares in an airtight container in the refrigerator for up to 4-5 days.
Enjoy these bright, creamy, and utterly delicious Creamy Lemon Tart Squares!