Lemon Squares

From Cook's Country | February/March 2006

Why this recipe works:

For the crispest crust and firmest filling for our Lemon Squares, we prepared the crust and filling independently, then combined and baked them to marry their flavors and set the filling. Blending both lemon zest and lemon juice in the filling gave us the brightest flavor. We also found that… read more

For the crispest crust and firmest filling for our Lemon Squares, we prepared the crust and filling independently, then combined and baked them to marry their flavors and set the filling. Blending both lemon zest and lemon juice in the filling gave us the brightest flavor. We also found that taking the time to strain out the zest kept the Lemon Squares’ texture smooth. We enriched the curd topping with heavy cream, which tempers the acidity of the lemon and lends a lush texture. Finally, lining the baking pan with a foil “sling" made it much easier to remove the Lemon Squares without damaging them.

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Makes 9

Most lemon squares are far too sweet and none too lemony. We wanted to reverse that and make a crisp-crusted lemon square with a vibrantly bright lemon flavor. To make the crust without a food processor, grate the cold butter (do not cut it in 12 pieces) on the large holes of a box grater and toss into the flour, sugar, and salt mixture in step 2. Using a fork, press the butter into the mixture until it is the texture of coarse meal. Proceed to press and bake the crust as directed.

Ingredients

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