I love lemon squares. Always have. It makes me think of dressing up and tea parties, dainty sandwiches and white gloves.
These lemon squares are almost like lemon pie without the meringue. They are thick and tart and lovely. I have made this recipe with Meyer lemons and even limes once (it was Cinco de Mayo - what can I say?)
Go ahead. Make them. You'll be glad you did.
1 1/2 cups flour
1/2 cup confectioners' sugar, plus more for dusting
3/4 cup (1 1/2 sticks) butter, cold and cut up
3 cups granulated sugar
grated zest of 3 lemons (grate the zest before you juice the lemons, just saying)
1 cup (more or less) freshly squeezed lemon juice (about 7 lemons)
1/2 cup flour
Heat the oven to 325 degrees.
In a medium bowl, combine 1 1/2 cup flour and confectioners sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. (Or you can just pulse it all in a food processor like I do - it works just fine.)
Gently pat into a 9x13 inch glass baking dish and bake until crust is golden brown, 20-25 minutes.
Reduce oven to 300 degrees.
Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice and combine. Add remaining 1/2 cup flour and stir to combine.
*At this time you can add 1 cup of chopped or sliced almonds. The almonds will rise to the top and make it like a lemon almond pie. Think pecan pie, but with lemon and almonds.*
Pour filling onto baked crust, and bake until filling sets, about 40-50 minutes. When it is cooled, sift confectioners sugar over the top. Refrigerate until well-chilled before slicing.