Desserts
Lemon Squares (ATK)
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servings-
total timeIngredients
CRUST
¾ Cup (3¾ ounces) all-purpose flour
⅓ cup (1⅓ ounces) confectioners' sugar
3 tablespoons cornstarch
1½ teaspoons grated lemon zest
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon whole milk
LEMON TOPPING
¾ cup (5¼ ounces) granulated sugar
1 large egg plus 1 large egg white, lightly beaten
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 tablespoon grated lemon zest plus
6 tablespoons juice (2 lemons)
1 tablespoon confectioners' sugar
Directions
1. Adjust oven rack to middle posi- tion and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, allowing foil to hang over pan edges. Spray foil lightly with vegetable oil spray.
2. For the crust: Process flour, sugar, cornstarch, lemon zest, baking powder, and salt in food processor until combined. Add butter and milk and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, 16 to 20 minutes. Cool crust on wire rack for 15 minutes.
3. For the lemon topping: Reduce oven temperature to 325 degrees. Whisk granulated sugar, egg, egg white, flour, and salt together in bowl until smooth. Stir in lemon juice and zest until combined. Pour filling over cooled crust and bake until filling is set, 15 to 20 minutes. Cool completely in pan on wire rack, about 1 hour. Dust with confectioners' sugar. Using foil overhang, lift lemon squares from pan and cut into 9 squares. Serve.
Notes
Press the crust dough snugly against the pan edges to keep the lemon topping from running beneath the crust. Cool the crust for at least 15 minutes before
pouring on the lemon topping.
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