Lemon Squares

Name: Lemon Squares
Yield: Makes 9 squares
Ingredients: 1 1/4 cups (6¼ ounces), all-purpose flour; 1/2 cup (2 ounces), confectioners' sugar; Pinch, table salt; 12 tablespoons, cold unsalted butter (1 1/2 sticks), cut into 12 pieces; 4 , large eggs; 3 , large egg yolks; 1 cup (7 ounces), granulated sugar; Pinch, table salt; 1 tablespoon, grated lemon zest; 2/3 cup, fresh lemon juice; 2 tablespoons, unsalted butter, cut into 2 pieces; 2 tablespoons, heavy cream; , Confectioners' sugar

15 comments

Appears in Cook's Country February/March 2006

Desserts or Baked Goods

Fruit Desserts

Most lemon square recipes seemed designed to please people who like the shortbread crust more than the lemon filling. We wanted a thick, creamy topping with bold—not puckering—lemon flavor.

SERVESMakes 9 squares

WHY THIS RECIPE WORKS

For the crispest crust and firmest filling for our Lemon Squares, we prepared the crust and filling independently, then combined and baked them to marry their flavors and set the filling. Blending both lemon zest and lemon juice in the fill...

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