Pucker up: This version of the bake-sale favorite is the most intensely lemony one we’ve tried. A generous crown of powdered sugar not only adds to the flavor of these sweet squares, but also makes them easier to stack for storage.
Recipe information
Yield
makes about 2 dozen
Ingredients
for the crust
3
1
3
3
for the filling
4
1
3
1
3
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Butter a 9 by 13-inch glass baking dish, and line with parchment.
Step 2
Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners’ sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
Step 3
Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16 to 18 minutes. Leave oven on.
Step 4
Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.
Step 5
Reduce oven temperature to 325°F, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners’ sugar. Lemon squares can be refrigerated in airtight containers up to 2 days.