Lemon Squares

By beltranm

Pucker up: This version of the bake sale favorite is the most intensely lemony one we've tried. A generous crown of powdered sugar not only adds to the flavor of these sweet squares, but also makes them easier to stack for storage.

Ingredients

• For the crust:
• 3/4 cup (1 1/2 sticks) unsalted butter, frozen, plus more for the dish
• 1 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 teaspoon coarse salt
• For the filling:
• 4 large eggs, lightly beaten
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon coarse salt
• 3/4 cup fresh lemon juice
• 1/4 cup whole milk
• confectioners' sugar, for dusting

Preparation

Step 1

1. Preheat oven to 350 degrees F. Butter a 9 x 13" glass baking dish, and line with parchment.

2. Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners' sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

3. Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16-18 minutes. leave oven on.

4. Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.

5. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners' sugar. lemon squares can be refrigerated in airtight containers up to 2 days.