Lemon Squares
These freeze very well. I know because I often need a sugar fix and eat a frozen one!
Crust Ingredients
- 1 ½ cups all- purpose flour
- ½ cup confectioners’ sugar
- 2/3 cup very cold butter
- 1 egg yolk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup sliced almonds, toasted (optional)
Filling Ingredients
- 2 cups granulated sugar
- 2 tablespoons cornstarch
- 5 large eggs, room temperature
- 2 tablespoon freshly grated lemon peel
- ½ cup lemon juice
- 2 tablespoons butter, melted
- ½ teaspoons salt
Garnish
- confectioners’ sugar or whipped cream and berries
Directions
- Heat oven to 350.
- Line a 13×9” pan with nonstick foil, letting foil extend about 2” above ends of pan.
- Crust: Put all ingredients except almonds into a food processor; pulse until small crumbs form. Add almonds. With lightly floured fingers, pat over bottom of prepared pan. Bake 18 min or until pale golden in color.
- Filling: Beat sugar and cornstarch in a large bowl with mixer to blend. Beat in eggs 1 at a time, beating well after each. Add lemon peel and juice, butter and salt; beat until well blended. Pour over crust. Bake for 25 minutes until set. Cool completely. Refrigerate 1 hour.
- Lift foil by ends to a cutting bowl and cut into desired size squares. Dust with sifted confectioners’ sugar just before serving.
- Garnish with sifted confectioners’ sugar. When I make 3×3” squares, I serve them with whipped cream and berries.
Polly Cooks 