Lightly grease an 8-inch square baking dish (preferably glass) and line with parchment paper. In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute.. While the shortbread layer chills, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Place the pan in the oven and bake for 15-18 minutes at 350ºF or until it's light golden brown. Remove from the oven and allow to cool slightly while you prepare the lemon curd filling.

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This old-fashioned lemon squares recipe is easy to make from scratch with just 7 ingredients and 10 minutes of prep! The sweet and tart lemon curd filling sits on top of a flaky, buttery shortbread crust for a simple and delicious treat. Serve the classic lemon bars at picnics, bridal showers, afternoon tea parties, or holiday dessert buffets.. Preheat oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked). Base - Place Shortbread Base ingredients in a food processor fitted with the standard "S" blade. Pulse 5 to 10 times until it becomes like sand.