Saturday, April 7, 2012

Luscious Lemon Squares

Spring time always makes me think of fruity desserts- lemon squares, banana pudding, strawberry napoleons. I'm generally not a huge fan of lemon, but these lemon squares are really good. This recipe has a thicker crust, which I prefer. The filling is also just perfect, not too tart or too sweet. I'm not going to lie, squeezing all the lemons is a small beating, but definitely worth it. Don't ruin your gourmet squares by cheating and buying bottled lemon juice. Doing this would make even Jesus mad on Easter Sunday. Enjoy!

Luscious Lemon Squares

For the Crust
4 cups flour
1 cup powdered sugar
4 sticks of cold butter

6 large eggs
3 cups granulated sugar
2 tbsp grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Powdered sugar for sprinkling

Preheat oven to 350 degrees. In the food processor, blend flour, powdered sugar, and butter until crumbly. Do not over mix. Press mixture into the bottom of greased jelly roll pan (I just sprayed lightly with PAM). Bake 15 minutes until lightly browned. Cool.

Whisk eggs and sugar until well beaten. Add lemon zest, lemon juice and flour. Whisk until well combined. Pour over cooled crust and bake at 350 degrees for 30 minutes or until set. Cool bars completely and cut into squares. Sprinkle with powdered sugar just before serving.

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