World’s Most Delicate Lemon Squares
Posted by Avital Pinnick on December 12, 2010
You can’t tell from the photograph but these lemon squares are still warm. They are so delicate, they make other lemon squares look like soggy bits of lemon meringue pie without the meringue. They literally dissolve in your mouth. They freeze well and are incredibly easy to make. What could be better?
Yield: 40 squares
3/4 cup butter or margarine
1/2 cup powdered sugar (icing or confectioners sugar)
1 1/2 cups flour
3/4 cup granulated sugar
2 tbs flour
Juice and zest of 1 lemon
Powdered sugar for sprinkling on top of filling
Preheat oven to 350 degrees. Use a heavy 9″x13″ baking pan (I use a heavy, non-stick, metal Farberware pan, which doesn’t need greasing).
In a food processor fitted with a steel blade, pulse the butter/margarine, powdered sugar, and flour until crumbly. Press evenly into baking pan. Bake 20 minutes or until light golden brown. It should look like a huge shortbread cookie.
While the base is baking, mix filling ingredients in food processor until well blended. Take the base out of the oven and pour the filling onto the hot crust immediately. Return pan to oven and bake 15 minutes, just until set.
Cool for 10 minutes. Sprinkle powered sugar evenly over filling, using a fine-mesh sieve (if you buy icing sugar in 100 gm bags, you will only need 1 bag and you will have plenty to sprinkle on top). Loosen around the edges of the pan with a thin knife and cut into squares (5×8) while still warm.
Update from Jan. 10, 2011: They also freeze well. Arrange them in single layers with parchment paper or plastic wrap between. Wrap in foil or a freezer bag. Then hide them very well because some people actually prefer eating frozen lemon squares.