Lemon Squares2

Recipe Ingredients

		Crust
1/2 cup	31g / 1.1oz	All-purpose flour
1/4 cup	49g / 1.7oz	Confectioners' sugar
1/4 teaspoon	1.3ml	Salt
28 tablespoons	420ml	Unsalted butter - - (3 1/2 sticks), cut into bits
		Filling
6		Eggs (large)
3 cups	594g / 20oz	Granulated sugar
1 tablespoon	15ml	Grated lemon zest
1/2 cup	118ml	Lemon juice
2/3 cup	41g / 1.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
		Confectioners' sugar - for dusting

Recipe Instructions

Preheat the oven to 350F.

In a large bowl, sift together the flour, sugar, and salt. With a pastry cutter or 2 knives cut the butter into the mixture until it is the consistency of cornmeal. Press dough into a baking sheet 17-inches by 12-inches by 1-inch. Bake for 15 minutes or until crust is lightly browned.

In a large bowl, beat the eggs until blended and beat in the sugar. Add the zest and gradually fold in the lemon juice. Sift the flour and baking powder into the egg mixture and blend until smooth. Pour the mixture over the crust and bake for 25 minutes.

Cool in the pan on a rack. Using a sharp knife, carefully cut into squares and dust with confectioners' sugar.

Source:
LEMONS: A COUNTRY GARDEN COOKBOOK by Christopher Idone

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