Sweet and lemony with a crisp melt-in-your-mouth shortbread crust, these easy summer treats can be made in just a few minutes.
Preheat your oven to 350°F. Cut some parchment paper to line an 8 inch square baking dish.
Sift the flour and powdered sugar together.
Using a pastry blender, two knives, or your fingers cut in the butter until the dough is the consistency of small peas.
Spread the dough into the bottom of your lined baking dish and press down just slightly.
Place in the oven for 15 minutes while you mix the filling.
Zest and juice your lemon and set aside.
Beat two eggs in a mixing bowl.
Add in the sugar, flour, baking powder, lemon zest, and lemon juice. Beat together until smooth.
Pour over the freshly baked shortbread. Place back in the oven to cook for about 25 minutes.