Monday, November 29, 2010

Lemony Squares


Yield 24 bars
Preparation Time: 30 minutes plus baking

2 cups all-purpose flour
½ cup confectioners’ sugar
¾ cup butter (1 ½ stick), chilled, cut into pieces

6 large eggs
2 cups granulated sugar
1 teaspoon baking powder
Zest of 2 medium lemons (about 2 tablespoons)
Juice of 4 lemons (about ¾ cups)

Preheat oven to 325 degrees

Place the flour, confectioners’ sugar, and butter pieces in the bowl of a food processor.

Pulse until the mixture resembles course crumbs.

Press the crumb mixture into the bottom of an 11 x 9 x 2-inch baking pan.

Bake for 20 minutes or until the crust begins to turn golden brown on the edges.

Whisk the eggs and the sugar together in a bowl until fluffy.

Whisk in the baking powder, lemon zest and juice.

Pour the filling over the crust.

Bake for 30 to 40 minutes or until the center is just set.

Cool the bars, dust with additional confectioners’ sugar and cut into 1 ½-inch squares.

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