Lemon Squares

Most Lemon Squares are far too sweet and non too lemony. This one reverses that, and makes a crisp-crusted lemon square with a vibrantly bright lemon flavor. Simply delicious!!

• Ready In: 30 mins
• Yields: 9 squares

Ingredients

• CRUST

• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup confectioners' sugar
• 1  pinch salt
• 12  tablespoons unsalted butter, cold, cut into 12 pieces

• FILLING

• 4  large eggs
• 3  egg yolks
• 1  cup granulated sugar
• 1  pinch table salt
• 1  tablespoon lemon zest, grated
• 2⁄3 cup lemon juice, from 4 lemons
• 2  tablespoons unsalted butter, cut into 2 pieces
• 2  tablespoons heavy cream
•  confectioners' sugar

Directions

1. CRUST:.
2. Adjust rack to middle position and heat oven to 350°F Line 8-inch square pan with aluminum foil, leaving overhang on all sides.
3. Pulse flour, sugar and salt in food processor 2-3 times. Add butter and pulse until mixture resembles coarse meal (some pea-size pieces of butter will remain) and will stick together if squeezed into a ball, about 15 one-second pulses. Sprinkle dough into prepared pan, and press in even layer. Bake until golden brown, 15-20 minutes.
4. FILLING:.
5. While crust is cooking, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8-10 minutes. Press through a fine-mesh strainer into medium bowl. Stir in butter and cream.
6. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners' sugar just before serving. (Squares will keep in an airtight container in refrigerator for 3 days. Redust with confectioners' sugar before serving).