| Portions |
|---|
| 9 large or 16 small squares |
Ingredients
For the Crust
- 1 cup butter, room temperature
- ½ cup sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 3 tablespoons poppy seeds
- ¼ teaspoon salt
For the Filling
- 4 eggs
- 1 ¼ cups sugar
- 2 lemons, zested and juiced
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Icing sugar and poppy seeds, for garnish
Directions
- Heat your oven to 350ºF and lightly grease a 9-inch square baking pan with non-stick cooking spray. Line the bottom and sides of the pan with two slings of parchment paper and set aside.
- For the crust, beat together the butter and sugar using a hand mixer until lightly and fluffy. Add in the almond extract and beat to combine. Stir in the flour, poppy seeds, and salt just to combine. Transfer the crust mixture into the prepared pan and, using a glass or a measuring cup, press the dough into an even layer across the bottom of the pan. Using a fork, dock the crust by poking holes in it.
- Bake the crust for 20 to 25 minutes or until lightly golden brown. Once baked, remove the crust from the oven and turn the temperature down to 325ºF.
- Meanwhile, make the filling by whisking together the eggs, sugar, lemon zest, and lemon juice. Add in the flour, baking powder, and salt and whisk to combine. Pour the filling over the crust and bake for 20 to 25 minutes or until the filling is just set in the centre.
- Cool the squares in the pan completely to room temperature.
- To serve, lift the squares from the pan using the parchment to help then dust with icing sugar and scatter with poppy seeds. Slice into 9 or 16 squares and serve.