When I am in the mood for a great dessert I almost always turn to lemon squares. Bright and refreshing, they always hit the spot and pair well with almost any meal. I’ve tested many lemon square recipes over the years and this one is truly my favorite. The shortbread base is the perfect pedestal for the lemon custard topping. My husband and daughter both gobble them right up, rarely leaving any leftover for me. —
Karen May’s Lemon Squares
adapted from Park Avenue Potluck (Rizzoli 2007)
2 sticks unsalted butter, room temperature
2 c., plus 4 T. all-purpose flour
1/2 c. confectioners’ sugar, more for dusting
2 c. sugar
1 t. baking powder
4 large eggs, lightly beaten
6 T. lemon juice* (about 3 lemons)
3 t. grated lemon zest (about 2 lemons)
*Use Meyer lemons when available
1. Preheat oven to 350. Lightly butter a 9×13 baking dish and set aside.
2.
In a mixture blend butter, 2 c. flour and confectioners’ sugar. Once
ingredients are combined, press dough into the bottom of the baking
dish. Make sure it is flat across and tightly packed. Bake for 20
minutes, until golden brown. Remove from oven and cool. Keep oven
turned on!
3. In a
bowl, mix together 4 T. flour, granulated sugar and baking powder. Add
eggs, stir to combine. Add lemon juice and zest, mix again. Pour
mixture onto cooled crust. Bake for 30 minutes, or until set.
4. Once squares have cooled, dust with confectioners’ sugar, cut and serve.
