Lemon Squares

makes 24 squares


For the Crust

1 1/2 cups unbleached all-purpose flour

1/2 cup confectioners' sugar

1/4 teaspoon kosher salt

6 ounces (12 Tablespoons) unsalted butter, cold and cut into 1/2-inch pieces


For the Filling

6 extra large eggs

3 cups granulated sugar

1 cup plus 2 Tablespoons freshly squeezed lemon juice

1/2 cup unbleached all-purpose flour

Confectioners' sugar for dusting


For the Crust

Preheat the oven to 325º F.  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 300º F.


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. Enjoy!


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