Lemon Squares

14 ingredients
1 steps

Ingredients

  • Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • Pinch table salt
  • 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 12 pieces
  • Filling
  • 4 large eggs
  • 3 large egg yolks
  • 1 cup granulated sugar
  • Pinch table salt
  • 1 tablespoon grated lemon zest plus 2/3 cup juice from 4 lemons
  • 2 tablespoons unsalted butter , cut into 2 pieces
  • 2 tablespoons heavy cream
  • Confectioners' sugar

Directions

  1. 1
    {"0":"1. For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.","2":"2. Pulse flour, sugar, and salt in food processor 2 to 3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and press in even layer. Bake until light golden brown, 15 to 20 minutes.","4":"3. For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream.","6":"4. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners' sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners' sugar before serving.)"}

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