Tart and sweet with the most delicious lemon flavour, these squares are great for any occasion and incredibly easy to make. And as recipes go, I find this one to be a lot of fun to put together. Plus, there’s hardly any mess at the end of it, and you might even already have all the ingredients in your kitchen. It’s a win win!
My husband loves lemon, so these squares were a big hit with him no matter how they were served. Personally, I enjoy them the most with a cup of my favourite English breakfast. Yum!
Yield: About 24 squares
For the crust
2 cups of flour
1 cup of unsalted butter
1/2 cup of confectioners sugar
1/2 tsp of salt
For the filling
4 eggs, at room temperature
1 1/2 cups of sugar
1/2 cup of fresh lemon juice
Zest of 2 lemons, grated
1/4 cup of flour
1 tsp of baking powder
Preheat the oven to 325 F on convection bake and have ready a 9×13 inch baking dish.
In a large mixing bowl, cut the butter into the flour and confectioners sugar for the crust. Add the salt and blend the mixture together with your fingers. It should form a soft dough.
Press the mixture into the ungreased pan and bake for 15 – 20 minutes, or until the crust has just begun to brown.
While the crust is baking, prepare the filling. First beat the eggs on high speed until they just begin to foam, about 2 minutes.
Add the sugar and lemon juice and continue beating on high speed for another 8 minutes. Finally, add the lemon zest and sift in the flour and baking powder. Stir with a whisk until just combined.
Once the crust has cooled slightly, pour the lemon mixture over the top and return the pan to the oven. Continue baking for 25 – 30 minutes, or until the top of the filling is firm.
Allow the squares to cool before cutting. Dust them with a little icing sugar and enjoy with tea, in a picnic, or even as a snack!
A Note: In this post I have doubled the original recipe and am recommending a 9×13 inch pan rather than a square 9×9 so that both the crust and filling will be slightly thicker. The photos show the square pan that the original recipe suggested!
Original Recipe Credit: Gourmet