Preheat oven to 350. To prepare the crust, beat ¼ cup sugar and butter at medium speed until creamy. Gradually add 1 cup of flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. You can use your hand or the back of a spoon. Bake for 15 minutes, cool on wire rack.
To prepare topping, beat eggs at medium speed until foamy. Add the rest of the ingredients and beat until well blended. Pour the mixture over the partially baked crust. Bake for 20 to 25 minutes, or until set. Cool on wire rack and cut into squares.
Notes
Adapted from Cooking Light.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2016/02/lemon-squares-with-shortbread-crust/