Thursday, January 19, 2012
As much as I love lemon flavor, I have never made lemon squares until recently. Let me assure you, this recipe comes together quickly and easily. In these cold and dark winter days, it was heartening to have something so bright and citrusy.
I combined two recipes to add lemon zest and more lemon juice, and this still came out too sweet for me. However, upon taking a small square of it the next day, the lemon flavor had become more pronounced, but was still quite sweet. Even with the increase in lemon, this still is not lemony enough for me, but I think I have a sour tooth along with my sweet tooth.
1 cup butter (no substitutes), room temperature, plus additional to butter the baking pan
2 cups flour
1/2 cup confectioners' sugar
pinch of salt (omit if using salted butter)
2 cups sugar
1/4 cup flour
1/4 cup lemon juice (about one large lemon)
zest of one lemon
1 teaspoon baking powder
Additional confectioners' sugar for decoration
For the crust: Combine all crust ingredients, using pastry crust, two knives, or food processor, or your impeccdably clean hands, and press into a buttered 9" x 13" inch pan. Bake at 350*F for 15 minutes and set aside for a few minutes while you're making the filling. Leave oven on.
For the filling: Combine eggs and sugar and beat well. Add flour, lemon juice, zest, and baking powder. Pour over the warm crust and bake at 350*F for 20 minutes.
Cool. Sift or sprinkle a little additional confectioners'sugar on top of squares for decoration. Serve.