Lemon Squares
One can never have too many lemon desserts!
Servings: 24 squares
Ingredients
For the Crust
- 1 ½ cups unbleached all-purpose flour
- ½ cup confectioners' sugar
- ¼ teaspoon Kosher salt
- 6 ounces (12 tablespoons) unsalted butter, cold and cut into ½-inch pieces
For the Filling
- 6 extra-large eggs
- 3 cups granulated sugar
- 1 cup plus 2 tablespoons freshly squeezed lemon juice
- ½ cup unbleached all-purpose flour
- Confectioners' sugar for dusting
Instructions
For the Crust
- Preheat the oven to 325ºF. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and continue to mix until the butter is the size of small peas, about 1-2 minutes (the mixture will be dry). Gently press the mixture evenly onto the bottom of a 9-x13-inch baking pan. Bake until golden brown, about 20-25 minutes. Let cool to room temperature. Reduce the oven temperature to 300ºF.
For the Filling
- In a large bowl, whisk together the eggs and sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the cooled crust. Bake until the filling is set, about 40-45 minutes. Let cool to room temperature and then place in the refrigerator and chill for at least 1 hour, or overnight, before cutting into squares. Cut into 2-inch squares and dust the tops with confectioners' sugar. Store in an airtight container in the refrigerator for up to 5 days. Enjoy!
Notes
Meyer lemons can be used if they are available.
Nutrition
Calories: 215kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 41mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
