Lemon Squares Recipe
Ingredients
| CRUST | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Confectioner’s sugar | 1 1/2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Unsalted butter | 6 Tablespoon | |
| Eggs | 2 Large (FILLING) | |
| Egg yolk | 1 Large (FILLING) | |
| Zest of 1 lemon | ||
| Lemon juice | 2/3 Cup (16 tbs) (FILLING) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (FILLING) | |
| 1/4 cup confectioners' sugar, for sprinkling | ||
Directions
1. Preheat the oven to 350° F. Lightly butter an 8 x 8-inch baking pan.
2. Combine the flour, confectioners' sugar, and salt in a large bowl or food processor fitted with a steel blade. Add butter, 1 tablespoon at a time, and mix until all butter is incorporated.
3. Pack well into the prepared baking pan and bake for about 20-25 minutes, or until slightly golden. Cool completely.
4. Place the eggs, egg yolk, lemon zest, lemon juice, and sugar in a large bowl or food processor fitted with a steel blade. Mix until the ingredients are completely incorporated.
5. Pour over cooled crust and bake for about 15-18 minutes, or until the custard sets. Do not overbake.
6. Cool to room temperature, cover and refrigerate for at least 1 hour. Sprinkle with confectioners' sugar.
2. Combine the flour, confectioners' sugar, and salt in a large bowl or food processor fitted with a steel blade. Add butter, 1 tablespoon at a time, and mix until all butter is incorporated.
3. Pack well into the prepared baking pan and bake for about 20-25 minutes, or until slightly golden. Cool completely.
4. Place the eggs, egg yolk, lemon zest, lemon juice, and sugar in a large bowl or food processor fitted with a steel blade. Mix until the ingredients are completely incorporated.
5. Pour over cooled crust and bake for about 15-18 minutes, or until the custard sets. Do not overbake.
6. Cool to room temperature, cover and refrigerate for at least 1 hour. Sprinkle with confectioners' sugar.
Chef
