It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.
Ingredients
Crust
- 1 Cup All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1/2 Tsp. Kosher Salt
- 8 TBSP/ 1 Stick Unsalted Butter, melted & slightly cooled
Filling
- 2 Large Eggs
- 1 Cup Granulated Sugar
- 1/2 Tsp. Baking Powder
- Finely Grated Zest of 1 Large Lemon, about 1 1/2 – 2 TBSP
- 1/4 Cup Fresh Lemon Juice
- Confectioners’ Sugar for Dusting
- Flaky Sea Salt
Let’s Get Baking
Preheat the oven to 350. Line an 8in square baking pan with two sheets of foil. Lightly grease with butter.
To make the crust mix together flour + sugar + salt. Mix in the cooled butter. Turn the mixture into the baking pan & press down.
Bake the crust until the edges brown, about 18-22 minutes
While the crust is baking, with an electric mixture beat the eggs until combined. Add sugar + baking powder + lemon zest + lemon juice. Beat on med-high until mixture is frothy, about 2-3 minutes
Pour the filling over the hot crust. Place the pan back in the oven & bake until set, about 22-25 minutes.
Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.
Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.
I made the squares day before & they were delcious.
When ready to serve, cut into 2 in squares, powder with confectioners sugar + sprinkle with flaky salt
Baked with Love,
Hannah
Hangry Hannah 