Lemon Squares
I like my lemon squares to be really tart so I put lots of zest in the crust and the filling. If you like yours a little sweeter, omit some of the zest. I have no idea how long this keeps or how many people it is supposed to serve, because my family of five can polish off the entire dish in a matter of minutes.
Lemon Squares Recipe
Ingredients
- Crust
- 1-1/2 cups flour
- ½ cup icing sugar
- ⅔ cup cold butter
- zest of 1 lemon
- pinch of salt
- Filling
- 6 eggs
- 1 cup lemon juice
- ½ cup flour
- 2-3/4 cups granulated sugar
- zest of 1 lemon
Instructions
- grease a 9 x 13 baking dish (note 1)
- whirl crust ingredients in a food processor until blended but still crumbly (if it forms a ball, you've gone too far)
- press the crust firmly in the baking dish (yes, it looks too dry, but it will make a nice crunchy and crumbly cookie crust)
- bake at 350F for 20 minutes, or until just golden
- meanwhile, whirl the filling ingredients in the food processor (you don’t need to bother cleaning the food processor beforehand)
- when the crust is finished, reduce the oven temperature to 325F, pour the filling into the crust (don't let the crust cool and don't worry about little cracks as the filling will take of everything)
- bake at 325F for 30 minutes or so until pale golden and slightly jiggly
- cool for at least an hour before dusting with icing sugar and cutting into bars
Notes
Note 1: Read my "Random Tip #1" about greasing baking pans.
While your lemon squares are baking, listen to this playlist from the Leftover Cuties and read my rant Lost and Found…
