Most lemon square recipes seemed designed to please people who like the shortbread crust more than the lemon filling. We wanted a thick, creamy topping with bold—not puckering—lemon flavor.
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 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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