Favourite Lemon Squares

I've always used a familiar recipe
found in cookbooks everywhere, or easily found online:
with a simple shortbread crust and a tangy-sweet lemon pie topping.

It's one of Hannah's favourites, and was what she wanted to learn to make last night. Our squares didn't turn out "perfectly" last night, but that didn't stop us from eating half a pan before dinner - with vanilla whipped cream topping.
We were impatient, and didn't follow the directions - didn't let the crust cook enough, cool enough, added an extra egg to the topping..., delicious in the end anyway. That's all that matters.

Candied lemon peel can be prepared
by boiling the peel in syrup
then exposing it to the air until the
sugar is crystallized.

 Lemon Squares             

Crust
1 cup all purpose flour
1/4 teaspoon salt
1/4 cup cornstarch
4 tablespoons icing sugar
1/2 cup unsalted butter
optional: lemon zest, vanilla

Filling
4 whole eggs (only)
2 egg yolks
1 1/3 cups sugar
4 tablespoons whipping cream
1/2 cup lemon juice (about 4 lemons)
2 teaspoons lemon zest
1 teaspoon baking powder


Directions
Crust
Preheat oven to 350 F and Lightly butter the bottom of an 8 x 8-inch baking pan.
Combine flour, salt,cornstarch and icing sugar.
Cut in butter until the dough has a crumbly texture.
Press into pan, and bake for 15-18 minutes, until it just begins to colour.
Allow to cool.

Filling
Whisk together all ingredients for filling until smooth and pour over crust.
Bake for 25-30 minutes, until set and a crust has formed on top of the squares.
Allow to cool at room temperature, then until chilled in the refrigerator.
Dust with icing sugar.

Our Lemons
 juice and zest