I have tried many different Lemon Square recipes. I don't really care for the custard like, heavily floured filling, but prefer a filling that is more about the lemon, a filling that makes you pucker just a little and your mouth water in anticipation of the next bite, a true pastry quality Lemon Square dessert that's tangy and sweet. If you like Lemon Squares and in particular.....Lemony Lemon Squares, then this is the dessert for you. Also, did I mention how simple this is?
In fact, the reason I have tried so many different recipes is that my mother is a Lemon Square connoisseur. She is always pleading with me to make these during Thanksgiving and Christmas. I am starting to think this might be a setup because, if my mother does not like a recipe, she"ll accuses me of ..."not putting any love" into it, as if that's all it takes. I will definitely make these for "mother" and I am sure she will go on and on about how I finally ..."got it right".... and I finally.... "made them with love", but if she finds out I blogged about them before I made them for her, then I will have to hear ...."oh....you can cook for your blog, but what about your own mother"?.... So, hopefully my brother Robert will ignore this post and not "stir the pot" by telling her about it.
This recipe is from award winning pastry chef Emily Luchetti's book Classic Stars Desserts :
1 1/2 cup all- purpose flour
1/2 cup confectioners sugar
12 tbs cold, unsalted butter cut into 1/2 pieces
6 large eggs
3 cups granulated sugar
1 cup plus 2 tbs freshly squeezed lemon juice
1/2 cup all- purpose flour
About 3 tablespoons confectioners sugar for dusting lemon squares
To make the crust: Preheat oven to 325 degrees. Combine the flour and confectioners sugar in a bowl of a stand mixer fitted with paddle ( I used a food processor) and pulse for 5 seconds or beat at low speed until mixed. Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry according to the instructions, but I must have mixed too long because mine came out like dough. Gently press mixture evenly into the bottom of a 9x13 inch pan.
Bake until golden brown, 20-25 minutes. Let cool to room temperature. Reduce oven temperature to 300 degrees.
To make the filling: In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the cooled crust.
Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners sugar.
This dessert can be made a day ahead, covered and refrigerated. Bring to room temperature before serving.