Lemon Squares

I baked three batches (of 24) of Lemon Squares today. Two batches to bring to my family Easter tomorrow, and a batch for here (I tried one, very fresh, and DELICIOUS!) It's an easy recipe to follow, and it takes no time to complete. We want to do a different dessert each holiday, and this time we were feeling lemon squares. I hope everyone likes them tomorrow.
Happy Easter everyone!

LEMON SQUARE RECIPE

INGREDIENTS

CRUST

• 1 ½ Sticks Butter  (Unsalted) 
• 2 Cups All-Purpose Flour
• ¼ Cup Light Brown Sugar
• ½ Cup Confectioner's Sugar
• ¼ Teaspoon Salt

FILLING

• 4 Large Eggs, plus an additional 2 yolks
• 2 Cups Granulated Sugar
• 1/3 Cup All-Purpose Flour
• 1 Teaspoon Grated Lemon Zest
• 1 Cup Fresh Lemon Juice (About 8 Lemons)]

PREPARATION

Position rack in middle of oven, PREHEAT to 350 degrees.

Grease a 9x13” pan, lined with aluminum foil, with cooking spray.

Cut in the butter, flour, both sugars and the salt until the dough comes together.

Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, 

making sure there are no cracks. 

Bake until the crust is golden, about 25 minutes. 

Meanwhile, make the filling: 

Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. 

Whisk in the lemon zest and juice. 

Remove the crust from the oven and REDUCE the temperature to 300 degrees F. 

Pour the filling over the warm crust and return to the oven. 

Bake until the filling is just set, 30 to 35 minutes. 

Let the bars cool in the pan on a rack, then REFRIGERATE until firm, at least 2 hours. 

Lift out of the pan using the foil and slice. 

Dust with confectioners' sugar before serving. 


Not mandatory to store in fridge afterwards.

YIELDS ~ 24 SQUARES