These citrus squares are the perfect blend of tart and sweet lemon custard atop a buttery, crust.
Course Dessert
Cuisine American, French
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 20squares
Author Megan
Ingredients
2CupsAll-purpose Flour
1/2CupPowdered Sugar
1/2teaspoonSalt
1CupCold Buttercut into eighths
1/4Cupplus 2 Tablespoons All-Purpose Flour
1CupFresh Squeezed Lemon Juice
6Eggs
1 1/2CupsWhite Sugar
1/3teaspoonSalt
3tablespoonsPowdered Sugar for dusting the tops
Instructions
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan and set aside.
For the crust, mix together flour, powdered sugar and salt. Using a pastry blender, cut in the butter until the mixture is crumbly and can be pressed together.
Press the mixture evenly into the greased pan, and bake for 25 minutes until golden brown on the edges.
Meanwhile, whisk together flour and lemon juice until flour is completely dissolved. Then add eggs, sugar, and salt until sugar is completely dissolved.
When the crust is golden, pull it out on the oven rack and pour the lemon/egg mixture over the crust. Decrease the heat to 325 degrees and bake until the filling is springy to the touch, between 25 and 30 minutes.
Cool completely in a refrigerator or freezer. Dust with powdered sugar and cut into 2-inch squares before serving.