I made these lemon squares yesterday for a party and they turned out really good. The part of this recipe that caught my eye was that you line the pan with tin foil and after the dessert cools you lift it out of the pan and it makes it so easy to cut into squares. I found this recipe on a website called yourhomebasedmom where she recently put together a lovely lemon recipe collection. I would love to try every single recipe there; I love lemon!
Crust:
1 1/2 cup plus 4 T. flour
2/3 cup powdered sugar- plus extra for garnishing
4 T. cornstarch
12 T. butter, cut into pieces
Filling:
4 eggs
1 1/3 cup granulated sugar
3 T. flour
2 tsp. lemon zest
2/3 c. fresh lemon juice
6 T. cream
1/4 tsp. salt
Don't preheat oven quite yet. Line a 9 x 13 pan with foil. Spray the foil with cooking spray. Pulse flour, powdered sugar, and cornstarch in food processor. Add butter and process to blend, 9 to 10 seconds, then pulse until coarse. Pour the dry mixture into lined pan and press over pan bottom. Refrigerate for 30 minutes. While it chills, you can make the filling.
Preheat oven to 350 degrees. When oven is preheated, bake the pre-chilled crust for 18-20 minutes or until edges are very lightly browned.
Filling: Lightly beat the eggs, sugar, and flour together in a bowl. Add lemon juice, lemon zest, cream, and salt and mix well.
Reduce oven temperature to 325 degrees. Stir filling again, then pour filling over warm crust. Bake for 20 minutes or until filling no longer appears wet and shaky.
Set on a wire rack and cool to room temperature. Lift from pan, place on a cutting board, dust with extra powdered sugar and cut into bars.
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