Busy Nights Recipes

Sunday, November 20, 2005

Lemon Squares

Lemon Squares
from Martha Stewart Holiday Cookies

For the Crust:
3/4 C (1 1/2 sticks)unsalted butter, frozen
1 3/4 C AP flour
3/4 C confectioners' sugar
3/4 tsp course salt

For the filling:
4 large eggs, lightly beaten
1 1/3 C sugar
3 Tbsp AP flour
1/4 tsp course salt
3/4 C fresh lemon juice (3 to 4 lemons)
1/4 C whole milk

Confectioners' sugar for dusting

Preheat oven to 350 degrees. Spray a 9x13 inch glass baking dish and line with waxed paper.

Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, sugar and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16-18 minutes.

Meanwhile, make filling: Whisk together eggs, sugar, flour, and salt in a medium bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.

Reduce oven temperature to 325 degrees, 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 single layers in airtight containers up to 2 days.


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