Lemon Squares

One of my coworkers loves Lemon Squares, and every year I make them for his birthday. It’s a treat because I always make a double batch so my family and I can enjoy them too. I don’t know why I only make these once a year. That needs to change- these Lemon Squares are too good!

Crust:

  • 1 cup, two sticks, butter at room temperature
  • 1/2 cup sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

Filling:

  • 6 extra-large eggs at room temperature
  • 3 cups sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, in the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until light. Add the flour and salt with the mixer on low to the butter/sugar until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioner's sugar.