A rich, slightly sweet dessert or snack, Lemon Squares are an old-fashioned treat.
Keyword dessert, lemon
Author Robin Follette
1/2 cupconfectioners sugar
4eggscold, straight from the fridge
confectioners sugarsifted, for the top
Pre-heat the oven to 350°.
Sift the flour and confectioners sugar together. Cut the butter into the flour and sugar using a pastry blender, fork, or a knife in each hand. Work quickly. You want the mixture to come together without the butter softening. The steam released during cooking will make the crust lighter.
Spread the crust over a buttered 9" x 12" baking pan. Bake for 25 minutes.
Put the eggs, sugar and lemon juice in a blender. Close the lid tightly. Blend until the mixture is smooth and thick. It might take 10 or 15 minutes.
Sift 1/4 cup flour and baking powder together. Add it to the blender and let it continue to blend only until the flour mixture is incorporated and the liquid is smooth again.
When the crust has baked for 25 minutes, remove it from the oven and pour the lemon mixture over the top. Smooth it with a spatula and return the baking dish to the oven for another 25 minutes. Remove from the oven when done and let it cool completely.
Sift more confectioners powder. When the Lemon Squares are cool, sprinkle the top with the sugar. I like a nice thick layer but a slight dusting more for appearance than flavor is also nice.
Cooking with Chef Robin, On The Fire, Big Wild Radio.