Creamy Lemon Squares (ATK)

By hmp13

The undusted squares can be refrigerated in an airtight container for up to 3 days. Dust then with the icing sugar just before serving.

Ingredients

• Crust
• 1 1/4 cups flour
• 1/2 cup icing sugar
• Pinch table salt
• 12 tablespoons cold butter, cut into 12 pieces
• Filling
• 4 large eggs
• 3 large egg yolks
• 1 cup sugar
• Pinch table salt
• 1 tablespoon grated zest plus 2/3 cup juice from 4 lemons
• 2 tablespoons butter, cut into 2 pieces
• 2 tablespoons heavy cream
• Icing sugar, for dusting

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Line 8 inch square baking pan with aluminum foil, leaving overhang on all sides.

Pulse flour, sugar and salt in food processor 2 or 3 times. Add butter and pulse until mixture resembles coarse meal (some pea sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1 second pulses. Sprinkle dough into prepared pan and press in even layer. Bake until light golden brown, 15 to 20 minutes.

Meanwhile, whisk eggs, yolks, sugar and salt together in saucepan. Add zest and juice and cook over medium low heat, stirring constantly, until thickened, 8 to 10 minutes. Press through fine mesh strainer into medium bowl. Stir in butter and cream.

Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with icing sugar just before serving.