Lemon Squares

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Lemon squares

Yield: 24

Author: Rachel Berger

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

This is my most requested dessert item - a tangy lemon filling with a shortbread crust. It can be made in advance and frozen.

Ingredients

Crust

• 2 cups all purpose flour
• 1/2 cup powdered sugar
• 1 cup melted butter or stick margarine
• 1 teaspoon lemon zest

Lemon Filling

• 4 large eggs
• 2 cups granulated sugar
• 1/3 cup freshly squeezed lemon juice
• 1/2 teaspoon baking powder
• 1/4 cup all purpose flour
• 1 teaspoon lemon zest

Instructions

Prepare the Crust

1. Preheat the oven to 350 degrees fahrenheit.
2. Place flour, powdered sugar and lemon zest in the bowl of a stand mixer. Pulse a few times to combine, or whisk by hand. Pour in the melted butter and combine with the flour mixture until the dough comes together.
3. Pat the dough evenly and 1 inch up the sides of a 9x13 pan.
4. Place the pan in the center rack of the oven and bake until the edges are golden, about 20-25 minutes.

Prepare the Filling

1. Place eggs in the bowl of a stand mixer with the paddle attachment. Add the sugar and combine. (Don't let the eggs and sugar sit in the bowl together without combining, or the eggs will develop crumbly pieces).
2. Add the lemon juice and combine.
3. Add the baking powder, flour and zest and mix together.
4. Pour the filling over the hot crust and bake an additional 25 minutes, or until the filling is barely jiggling. If the filling looks like it is browning, cover loosely with foil.
5. Allow to cool and refrigerate before cutting into 24 squares. Sprinkle with powdered sugar before serving.

Notes

This can be made for passover by substituting 1 cup matzo cake meal and 1 cup potato starch in the crust. Omit the flour in the filling.