Description
A buttery shortbread base topped with a tangy lemon custard filling creates a vibrant, handheld dessert. Fresh lemon juice and zest deliver a bold flavor balance for a zesty treat.
Ingredients
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
1 1/4 cups all-purpose flour (substitute almond flour for gluten-free)
4 large eggs
1 can (12 fl oz) evaporated milk (or coconut milk for dairy-free)
2 tablespoons grated lemon zest
1/2 cup lemon juice (from 3 lemons)
Instructions
Preheat oven to 350°F (180°C)
Cream butter and sugar until light and fluffy
Beat in flour until dough holds shape
Press dough into a 9×9-inch baking dish
Chill dough 10 minutes covered
Bake crust 15 minutes with parchment paper covering
Uncover and bake 3 additional minutes
Cool slightly while preparing filling
Whisk eggs, sugar, evaporated milk, lemon zest, and juice
Pour filling over hot crust
Place dish into a 9×13-inch pan and add 1 inch of hot water (water bath)
Bake 12-15 minutes until center is set
Chill 2 hours before slicing
Notes
Use room-temperature eggs for smoother filling
Chill fully before slicing to prevent crumbling
Coconut milk custard may require 5 mins extra baking
Store in airtight container (up to 48 hours)
Test doneness with gentle touch of center
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg