Lemon Squares by Sophie Bakas

Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 4 large eggs
• 1 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup fresh lemon juice (from 3-4 lemons)
• 1 tbsp lemon zest
• 1/4 tsp salt
• 2 tbsp powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
2. For the crust, combine 1 1/2 cups flour and 1/2 cup granulated sugar in a medium bowl. Cut in the softened butter until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
3. Bake the crust for 18-20 minutes, or until lightly golden brown. Remove from oven and reduce oven temperature to 325°F (160°C).
4. While the crust bakes, prepare the filling: In a large bowl, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, lemon juice, lemon zest, and salt until smooth.
5. Pour the lemon filling evenly over the warm, par-baked crust.
6. Return the pan to the oven and bake for 25-30 minutes, or until the center is set and no longer jiggles when gently shaken. The edges may be slightly golden.
7. Let the lemon squares cool completely in the pan on a wire rack, about 2-3 hours. Once cool, lift from the pan using the parchment overhang.
8. Dust generously with powdered sugar before cutting into 9 or 12 squares and serving.