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 fill...