Lemon Squares

Name: Lemon Squares
Cook time: 30 min
Total time: 30 min
Yield: 9 squares
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup confectioners' sugar; 1 pinch salt; 12 tablespoons unsalted butter, cold, cut into 12 pieces; 4 large eggs; 3 egg yolks; 1 cup granulated sugar; 1 pinch table salt; 1 tablespoon lemon zest, grated; 2/3 cup lemon juice, from 4 lemons; 2 tablespoons unsalted butter, cut into 2 pieces; 2 tablespoons heavy cream; confectioners' sugar

Submitted by Chef mariajane

"Most Lemon Squares are far too sweet and non too lemony. This one reverses that, and makes a crisp-crusted lemon square with a vibrantly bright lemon flavor. Simply delicious!!"

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Ready In:: 30mins
Ingredients:: 13
Yields:: 9 squares

ingredients

CRUST
1 ¹⁄₄ cups all-purpose flour
¹⁄₂ cup confectioners' sugar
1 pinch salt
12 tablespoons unsalted butter, cold, cut into 12 pieces
FILLING
4 large eggs
3 egg yolks
1 cup granulated sugar
1 pinch table salt
1 tablespoon lemon zest, grated
²⁄₃ cup lemon juice, from 4 lemons
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons heavy cream
confectioners' sugar

directions

CRUST:.
Adjust rack to middle position and heat oven to 350°F Line 8-inch square pan with aluminum foil, leaving overhang on all sides.
Pulse flour, sugar and salt in food processor 2-3 times. Add butter and pulse until mixture resembles coarse meal (some pea-size pieces of butter will remain) and will stick together if squeezed into a ball, about 15 one-second pulses. Sprinkle dough into prepared pan, and press in even layer. Bake until golden brown, 15-20 minutes.
FILLING:.
While crust is cooking, 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, 8-10 minutes. Press through a fine-mesh strainer into medium bowl. Stir in butter and cream.
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 an airtight container in refrigerator for 3 days. Redust with confectioners' sugar before serving).

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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