Tangy Lemon Squares (Print Version)
# Ingredients:
→ Crust
01 -
12 tbsp (1½ sticks) soft unsalted butter
02 -
Zest from 1 big lemon
03 -
¼ cup white sugar
04 -
½ teaspoon sea salt
05 -
1¾ cups regular flour
→ Filling
06 -
4 big eggs at room temp
07 -
5 big lemons (grab one from what you used for the crust)
08 -
1½ cups white sugar
09 -
⅓ cup regular flour
10 -
½ teaspoon sea salt
→ Topping
11 -
Extra fine sugar for sprinkling
# Instructions:
01 -
Warm your oven to 350°F. Put parchment strips in a 9x9 pan. Make sure butter and eggs aren't cold from the fridge.
02 -
Rub sugar with lemon zest, throw in butter and salt, then beat till fluffy. Dump in flour and mix til crumbly. Squish into pan and cook 15-22 mins until slightly golden.
03 -
Beat eggs with zesty lemon bits. Mix in lemon juice, sugar, and salt. Shake flour through a strainer and stir until it's all smooth.
04 -
Dump filling onto the warm crust. Bake about 18-20 mins til it barely jiggles in the middle.
05 -
Let it cool for an hour, then stick it in the fridge for at least 3 hours. Slice into 16 squares and sprinkle with fine sugar right before you eat.
# Notes:
01 -
Warm your knife in hot water between slices for prettier squares
02 -
Add the sugar sprinkle at the last minute