My lemon trees are in overdrive mode these days! And my girl’s packing lunch so I figured these would provide a great dessert. The recipe is from Mom’s Big Book of Baking
Lemon Squares
Ingredients
Crust:
- 1 cup flour
- 1/2 cup powdered sugar
- 2 Tbs cornstarch
- 1/4 tsp salt
- 7 Tbs butter chilled and cut into small pieces
Filling:
- 1 cup sugar
- 3 large eggs
- 3 Tbs flour
- pinch of salt
- 1 tsp lemons zest
- 1/2 cup fresh lemon juice
Instructions
- Preheat the oven to 350 F. Line an 8×8″ baking pan with foil, leaving 1″ overhang on all sides.
- Mix the flour, sugar, cornstarch and salt together, then cut in the butter. You can do this by hand with a pastry cutter or in your electric mixer. Once it hits a stage where it’s all crumbly, you’re done. Pour into the prepared pan and press down with your hands. (The book says to freeze fro 15 minutes, then bake but I skipped that step and it was fine.) Bake for 20 minutes or so, until lightly browned.
- While the crust is baking, make the filling.
- Mix the eggs, sugar, flour and salt until smooth, either with a whisk or your electric mixer. Blend in the lemon zest and juice. When the crust is done, pull it from the oven and pour in the lemon custard mixture. Reduce the oven to 300 and bake about 20 more minutes. Let it cool on a wire rack completely, then lift the foil edges up and put on a cutting board. Cut into 16 squares. Refrigerate in an airtight container with the layers separated by wax paper. Dust in with powdered sugar just before serving.
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