Lemon Squares
113
- Prep Time15 mins
- Total Time1 hr
- Makes24 squares
Photo, Erik Putz.
These classic lemon squares pair a sweet, crispy base with a jiggly citrus custard.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup icing sugar
1/2 tsp salt
1/2 cup plus 2 tbsp cold unsalted butter, cubed
Filling
6 eggs
2 1/4 cups granulated sugar
1 cup lemon juice
1/2 cup all-purpose flour
Instructions
PREHAT oven to 350F, then butter the bottom and sides of a 9 × 13-in. glass baking dish.
CRUST: Whirl flour, icing sugar and salt in a food processor. Pulse in butter until mixture resembles coarse crumbs. Press evenly over bottom of prepared dish. Bake until golden brown, 20 to 22 min. Remove from oven and set on a heatproof surface. Reduce heat to 300F.
FILLING: Whisk eggs in a medium bowl. Whisk sugar, lemon juice and flour in a large bowl until combined, then stir in eggs. Let stand for 10 min. Discard foamy bubbles on top of mixture. Pour through a sieve onto hot crust. Bake until filling is slightly jiggly, 25 to 35 min.
COOL completely on a rack, about 1 hr. Refrigerate at least 1 hr to set filling. Cut into squares, dust half with icing sugar and top remaining half with thin lemon slices.
Make-ahead tip
Squares will keep well in the baking dish, covered and refrigerated, for up to 3 days, or covered with foil and frozen for up to 1 month. Defrost in refrigerator and cut just before serving.
Find more of our favourite dessert square recipes, including pink lemonade squares and strawberry-raspberry oat squares.
Nutrition (per square)
Calories 184, Protein 3g, Carbohydrates 30g, Fat 6g, Sodium 67mg.