I have to admit that I was never into desserts with lemon until recently…
Now I totally get it. Lemon, cream, butter, sugar and even condensed milk go sooo well together. I think that in the process of making everyone try new things I have also learned to do the same but in a total different way.
This recipe is extremely easy to make…
From Martha Stewart Cookies iPhone app.
- ¾ cup (1½ sticks) unsalted butter, frozen, plus more for dish
- 1¾ cups all-purpose flour
- ¾ cup confectioners’ sugar
- ¾ teaspoon coarse salt
Preheat oven to 350°. Butter a 9-by-13-inch glass baking dish, and line with parchment. Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners’ sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly. Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16 to 18 minutes. Leave oven on.
Meanwhile, make filling (see below). Pour over hot crust.
Reduce oven temperature to 325°, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners’ sugar. Lemon squares can be refrigerated in airtight containers up to 2 days.
Lemon Square Filling
- 4 large eggs, lightly beaten
- 1⅓ cups granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon coarse salt
- ¾ cup fresh lemon juice
- ¼ cup whole milk
Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk.