Ultimate Lemon Squares (Nick Malgieri)

READY IN: 1hr 25mins
YIELD: 24 squares




  • Butter and line a 13 x 9 inch baking pan with buttered parchment or foil.
  • Position oven rack in middle of oven; preheat to 350°.
  • In a standing mixer with paddle attachment, beat the butter on medium speed.
  • Beat in powdered sugar and vanilla; continue beating a minute or two, until light.
  • Decrease speed and beat in the flour.
  • Spread the dough over the bottom of prepared pan, using a small offset spatula or the back of a spoon to smooth it.
  • Bake the base for about 20-25 minutes, until golden and baked through.
  • While the base is baking, prepare the topping; be careful not to overmix the topping, or it will have a coarse textured foam on the top when baked.
  • In a big bowl, whisk the eggs just to break them up.
  • Whisk in the sugar, then the lemon juice and zest.
  • As soon as the base is baked, remove it from the oven and pour on the topping.
  • Immediately return pan to oven and keep baking another 25-30 minutes, or until the topping is set and firm.
  • Cool on a rack until completely cooled.
  • To cut, use the paper to transfer it to a cutting board and slide a long knife or spatula until it to loosen the paper or foil, then pull away.
  • Trim the edges, use a ruler to mark, then cut into 2-inch squares.
  • Dust with powdered sugar before serving.