Why do we only make lemon squares around Christmas time? They are too tasty to devote to only one season. Here’s a quick and east dessert that leaves you wanting another bite… just a little one… just one more…
1 1/2 cups flour
1/2 cup powdered sugar, extra for dusting
3/4 cups butter, cut into pieces
4 large eggs
1 1/2 cups sugar
1/4 cup flour
2/3 cup lemon juice
1 tablespoon finely grated lemon zest
(add the juice of the lemon as well)
1 teaspoon baking powder
Preheat oven to 350 degrees F.
Crust: In a bowl, combine 1 1/2 cups of the flour with 1/2 cup of the powdered sugar. Cut in the butter into the mixture until it resembles fine crumbs. Press in an even layer into the bottom of the pan (9 x 13 but I used a 9 x 9 and baked it longer) and bake until pale tan, around 20 minutes. Pull it out and reduce the oven temperature to 325 degrees F.
Filling: While the crust is baking, prepare the filling. In large bowl, beat the eggs and granulated sugar until pale yellow and frothy. Add the remaining 1/4 cup of flour, lemon juice, zest, baking powder and salt and whisk to combine.
Pour over the warm crust and bake until set, 20 to 25 minutes – 30 – 35 minutes if you use a 9 x 9.
Cool completely on a wire rack and then dust with powdered sugar before cutting with a thin, sharp knife into squares. Tasty!!