Description
A delightful dessert with a crumbly shortbread crust, creamy lemon filling, and a light whipped cream topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- Combine the flour, powdered sugar, and butter in a mixing bowl. Mix until crumbly.
- Press the mixture into the bottom of the prepared pan to form a crust.
- Bake the crust for about 15 minutes or until lightly golden.
- Whisk together the granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt in another bowl until smooth.
- Pour the lemon mixture over the baked crust. Bake for an additional 20 minutes or until set.
- Remove from the oven and cool to room temperature.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Spread the whipped cream over the cooled lemon filling.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Store in an airtight container in the refrigerator for up to a week. For longer storage, freeze before adding the whipped cream layer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg