Lemon Squares

Source: Martha Stewart Holiday Cookies 2005

Makes about 2 dozen

For the crust:
3/4 cup (1 1/2 sticks) unsalted butter, chilled, cut into small pieces
1 3/4 cups all-purpose flour
3/4 cups confectioners' sugar
3/4 teaspoon coarse salt

For the filling:
4 large eggs, lightly beaten
1 1/3 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3/4 cup fresh lemon juice
1/4 cup whole milk
Confectioners' sugar, for dusting

Preheat oven to 350º. Butter a 9x13-inch glass baking dish, lined with parchment paper, including overhang to help lift bars out.

Make crust: Place flour, sugar and salt in the bowl of a food processor and pulse several times until ingredients are well-combined. Add butter and pulse until mixture resembles coarse meal.

Transfer butter mixture to prepared dish; press evenly onto bottom of the dish with your hands. Freeze crust 15 minutes. Bake until golden, 16 to 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 325º, 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.

I talked about this recipe HERE.