Crust:
1/2 cup butter, room temp
1/4 cup confectioner's sugar
1 cup flour
1/8 tsp salt
Filling:
1 cup sugar
2 eggs
1/3 cup fresh lemon juice
1 tbsp grated lemon zest
2 tbsp flour
Preheat oven to 350.
Spray an 8 x 8 pan with cooking spray
FOR CRUST: In the bowl of your electric mixer or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
