You know them, and you love them! I’ve been making these lemon squares for a while and not sure where I got the recipe. I’m thinking they were Ina Garten’s The Barefoot Contessa originally, but in my notebook (that’s where I use to write recipes down before my website) there’s a lot of smudges, crossing out of ingredient amounts, and something about “60 people for brunch”.
It’ll come back to me someday, but in the meantime here’s my version of a great classic. I made these today at a client’s home and can say for sure there will not be much left over by the time I arrive again tomorrow. That’s the way I like it!
Lemon Bars - makes 12 to 24 depending on how big you likely your lemon squares.
1 cup (2 sticks) softened unsalted butter
1/2 cup granulated sugar
2 cups unbleached white flour
1/4 teaspoon Kosher salt
Preheat your oven to 350 degrees. In a mixer with a paddle attachment whip the butter until smooth. Add the granulated sugar and mix until light and fluffy.
Scrape down the bowl from the sides and bottom. Add in the flour and Kosher salt to a separate bowl and stir with a spoon to combine. Pour the flour and salt into the mixer bowl and slowly mix to a crumbly mixture.
Prepare a 9x13 pan or a 9x13 jellyroll pan with baking spray or parchment paper. Pour the crust mixture into the pan and press out the dough evenly in the bottom of the pan.
Place the pan in the oven. Bake for 15-18 minutes or until golden. Remove the pan from the oven and cool completely. Leave the oven on!
10 medium-size lemons
1 cup fresh squeezed lemon juice
2 tablespoons fresh lemon zest, microplaned
6 large eggs + 1 large egg yolk , room temp
2 1/2 cups granulated sugar
1 cup flour
Powdered sugar for dusting
Microplane 4-5 lemons to make your 2 tablespoons of fresh lemon zest. Juice, all of the lemons, to make your 1 cup of fresh lemon juice, pip, and pulp-free. It’s easier to juice through a handheld strainer if you do not have a citrus juicer.
In a mixing bowl, add the six large eggs and egg yolk along with the sugar. Mix until smooth. Add the fresh lemon zest and continue mixing.
Alternating between the flour and lemon juice add and mix into the eggs. Scrape down the bowl and give it one right final mix.
Pour the filling into your baked and cooled crust. Carefully (it will slosh and spill) place into the center of your 350-degree oven. Bake 30 to 35 minutes until the center is set.
Remove the pan from the oven and cool completely. Precut the squares into the desired number of pieces if serving separately from the pan, then dust with the powdered sugar. If the lemon squares are for you and yours, dust the whole pan and cut at your leisure. Enjoy!