The Best Lemon Squares
Ready In: 35 mins
Serves: 8-10
Ingredients
- 1 cup all-purpose flour
- 1⁄4 cup confectioners' sugar
- 8 tablespoons unsalted butter (room temperature, cut into 8 pieces)
- 1 egg white (for glazing)
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest (grated, about 1 large lemon)
- 1⁄2 teaspoon baking soda
- 3 tablespoons fresh lemon juice
- 1 -2 tablespoon confectioners' sugar (for sprinkling)
Directions
- Preheat oven to 350º.
- Lightly grease an 9x9" square baking dish with butter.
- For the base, process the flour and confectioners sugar in a food processor for several seconds.
- Add the butter and process until the dough comes together, 20-30 seconds.
- Press the dough gently and evenly over the bottom of the prepared pan.
- Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so that the egg white spreads over the surface. Pour out the excess.
- Bake the base on the center oven rack until golden, about 20-25 minutes.
- Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
- Meanwhile prepare the topping: Gently whisk the eggs in a medium-size bowl until lightly mixed.
- Add the remaining topping ingredients and continue to whisk gently until they are blended.
- Pour the topping evenly over the base. .
- Bake until the top is set and golden, about 20-25 minutes. .
- Allow the lemon squares to cool completely.
- Sprinkle the surface with confectioners sugar and cut into squares with a sharp knife that is dipped in hot water and wiped dry before each cut.
- Tip: If you plan to keep the squares longer than a day, put them in an air-tight container and refrigerate. You can also freeze them.
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