One Lemon Square to Rule Them All
Refreshingly tangy squares with buttery shortbread crust and a puckery citrus filling are a great treat for any time of day!
If you haven’t had a lemon square, let us introduce you to your new best friend in baking. First off, you probably have all the ingredients to make them. And secondly, it’s a cinch to craft together! Imagine a crumbly, oh-so-good crust meeting a tarty filling … with that image in mind, head to your kitchen and let’s get bakin’!
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This is a two-part baking experience. Part one concerns the buttery shortbread crust. Mix together the flour, sugars, cornstarch, salt, and butter for the crust. Then for the second part: Fluff up your eggs, lemon juice, and baking powder for the filling. Remember to preheat your oven during the crust-cooling time! Finish the dessert with a generous dusting of confectioners’ sugar to give it a more polished look, and also a sweeter taste. Serve anytime!
Crust:
Nonstick cooking spray
3/4 cup all-purpose flour (spooned and leveled)
1/3 cup confectioners’ sugar, plus 1 tablespoon for sifting
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Lemon filling:
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
2. Make the crust: In a food processor, pulse flour with confectioners’ sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
3. Bake until crust is lightly browned, about 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
4. Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
5. Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners’ sugar over the top. Cut into 16 squares.
More from Martha Stewart:
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