Lemon squares are my kryptonite – the sweet but tart lemon curd gets me every time. Lemon squares have been on my bucket list of desserts to bake (along with cinnamon buns), but never got around to it. I always believed they were a hassle to make – you have to make the base and the filling, 2 full steps! I’m more of a one stop shop kinda gal.
I had a perfect kick-in-butt for making them – they are my grandmother’s favorite. Knowing I was seeing family I bought A LOT of lemons and got to work! Bringing something delicious for my the family hopefully excuses me from falling asleep at the table. Hehehe, and my hours aren’t even bad these days!
Oh, and happy football day…
Lemon Squares : Recipe from Panache Cookbook
- 2 cups all-purpose flour
- 1/2 cup confectioner’s sugar, sifted
- 1/2 cup cold unsalted butter
- 6 large eggs
- 3 cups sugar
- 1 cup + 2 tbsp freshly squeezed lemon juice ( 5-6 lemons)
- 1 tbsp freshly grated lemon zest
- 1/2 cup all-purpose flour
- 1/4 cup confectioners’ sugar for dusting
- Preheat oven to 325ºF
- Grease and line a 9×13 inch baking pan with parchment paper
- For the base, using a mixer, combine the flour and confectioners sugar. Mix in the butter until the mixture is the size of small peas. Press into the bottom of the pan.
- Bake for 20-25 minutes or until golden brow. Remove from oven and lower oven temperature to 300 ºF.
- For the filling, in a large bowl whisk together the egggs and sugar until smooth. Stir in the lemon juice and zest, and then the flour.
- Pour the lemon filling on top of the crust. Bake for about 35-40 minutes, until the lemon filling is set. Allow to cool on a cooling rack for 30 minutes. Cut into squares and dust with the confectioners’ sugar.
- Eat and enjoy!
Hope you enjoy!
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