Make one day ahead for best flavor and ease of cutting. Very easy to make. Cutting them is a little tricky, fair warning.
---Barbara
Lemon Squares
(adapted from Antoni in the Kitchen cookbook)
Makes 16 squares
Crust:
1 cup flour
1/4 to 1/3 cup sugar
1/4 t. salt
8 T. (1 stick) unsalted butter, melted and slightly cooled
Filling:
2 eggs
1 cup sugar
1/2 t. baking powder
2 T. grated lemon zest
1/4 cup fresh lemon juice
Optional:
grated lemon zest before baking
powder sugar for dusting after baking
Preheat the oven to 350 degrees.
Double line an 8x8 baking pan with either parchment paper or aluminum foil, extending the length both ways to created "handles" for lifting the finished bake out of the pan after it has cooled.
Spray lightly with nonstick cooking spray or grease with butter.
Make the crust first. In a large bowl, combine the flour, sugar, and salt. Add the cooled melted butter and stir to combine. Turn the mixture out into the lined baking pan and press evenly over the bottom. Bake until the edges are just beginning to brown, 18 to 22 minutes.
Meanwhile, make the filling. With an electric mixer, use the whisk attachment, and beat the eggs in a medium bowl until combined. Add the sugar, baking powder, lemon zest and lemon juice and beat on medium-high until the mixture is frothy about 2 to 3 minutes, stopping to scrape down the sides.
When the crust is done, pour the filling on to the hot crust. If desired, grate more lemon zest evenly over the filling.
Return the pan to the oven and bake until the filling is just set, 22 to 25 minutes.
Let cool completely in the pan on a wire rack, at least 1.5 hours.
For the best flavor and ease of cutting, chill in the refrigerator at least 4 hours, or overnight.
The bars can be covered and refrigerated for up to 3 days or frozen up to 1 month. Thaw, unwrapped, for 1 hour at room temperature before serving.
To serve, use a very sharp knife or serrated knife to cut cleanly through the crust, into 2 inch squares, then dust with confectioner's sugar, if desired.
B