Lemon squares are an easy and delicious alternative to chocolate desserts. These squares have a sweet, buttery crust with a lusciously gooey and tart center. The top of the squares has a thin layer of crispness that can only be compared to breaking through the top of crme brulee.
A non-traditional, bastardized version of lemon curd is used in the filling for this recipe. Traditional lemon curd is made by slowing cooking egg yolks, lemon juice and sugar until it forms a custard. Instead, whole eggs, lemon juice, and sugar are mixed with flour for stabilization and baking powder for a little rise. The texture and flavor is still wonderful, just much less work.
The lemon filling in this recipe is very sticky and no matter how much the pan is buttered, it will stick. The best method around this is to use parchment paper and lining all of the sides with it after the crust is cooked. This will prevent sticking and make a nice edge that is ready to be cut. A roll of parchment paper can be purchased at the Norfolk Wal-Mart for $3.60 a piece it is an indispensible tool that can be used in many cooking applications.
Easy Lemon Squares makes about 24 squares
For the crust:
- 2 cups flour
- cup confectioners sugar
- 1 cup (2 sticks) cold unsalted butter, diced
- 2 tbsp ice water
For the filling:
- 4 eggs, room temperature
- 2 cups sugar
- cup fresh lemon juice (about the juice of 4 lemons)
- cup flour
- tsp baking powder
Preheat the oven to 350 degrees.
In a food processor, or in a large bowl, mix together the flour and confectioners sugar. Add the diced cold butter and pulse the mixture until it is combined. Slowly add the ice water until the flour mixture looks very crumbly. The mixture should look dry but when it is pressed together, it should form dough. Evenly press the dough into a 9x13 baking dish. Bake for 35 minutes, or until the crust is pale golden brown.
After the crust is brown, lay strips of parchment around its perimeter to prevent the filling from sticking.
To make the filling, beat the eggs and sugar in a mixer or bowl until smooth. Add the lemon juice, flour and baking powder and stir to combine. Pour onto warm crust and bake for 25 minutes. The top will be lightly brown with small air bubbles everywhere. Cool completely and cut into squares. These lemon squares can be kept in the refrigerator for one week.
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