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Sue's Luscious Lemon Squares

BLACK DOG LEMON SQUARES

 

On a warm summer day, Sue's cool and tart squares are the perfect dessert. This recipe makes at least twenty-four, depending on how you cut them.

CRUST: 

3/4 pound cold unsalted butter

3 cups of unbleached flour

3/4 cup confectioners' sugar

TOPPING:

1/2 cup sifted confectioners' sugar

 

FILLING:
10 eggs

3 1/4 cups of sugar

1 1/2 tablespoons grated lemon rind

2 cups of fresh lemon (about 12 lemons)

8 tablespoons unbleached flour

2 1/2 tablespoons of baking powder

 

DIRECTIONS

1. Preheat oven to 350 F

2. To make the crust, slice the cold butter into small pieces. In a large bowl combine the flour and confectioners' sugar. 

3. Cut in the butter pieces with two knives, or a pastry blender until the mixture resembles coarse oatmeal. 

4. Press this mixture evenly into the bottom of an ungreased 11 x 17 x 1-inch pan. 

5. Bake for about 18 to 20 minutes or until golden around the edges. The center will be only partially baked. 

6. While the crust is baking, mix the filling. 

7. In a large bowl, whisk together the eggs and sugar. Add the grated lemon rind and juice and beat for about 5 minutes. The batter should be smooth, light and golden yellow. 

8. Combine the flour and baking powder and whisk this mixture into the beaten egg mixture. 

9. To avoid spilling, it's easier to pour the filling into the crust when it's still in the oven. Use a ladle or large measuring cup and pour batter onto the crust. Fill right to the top. 

10. Bake for about 25 minutes. Cool before cutting into squares. Store in the refrigerator. Just before serving, dust with confectioners' sugar. 

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