Lemon Squares

Best Ever Lemon Squares

Crust:
3/4 cup plus 2 tablespoons flour
1/3 cup powdered sugar — plus extra for garnishing
2 tablespoons cornstarch
6 tablespoons butter, cut into pieces

Filling:
2 eggs
2/3 cup granulated sugar
1 1/2 tablespoons flour
1 teaspoon lemon zest
1/3 cup fresh lemon juice
3 tablespoons cream
1/8 teaspoon salt
Don’t preheat oven quite yet. Line an 8 inch square metal pan with foil.
Spray the foil with cooking spray
Pulse flour, powdered sugar, and cornstarch in food processor. Add butter and
process to blend, 8 to 10 seconds, then pulse until coarse. Pour the dry mixture
into lined pan and press over pan bottom. Refrigerate for 30 minutes. While it
chills, you can make the filling.
Preheat oven to 350 degrees. When oven is preheated, bake the chilled crust
for 18-20 minutes or until edges are very lightly browned.
Filling: Lightly beat the eggs, sugar, and flour together in a bowl. Add lemon
juice, lemon zest, cream, and salt and mix well.
Reduce oven temperature to 325 degrees. Stir filling again, then pour filling
over warm crust. Bake for 20 minutes or until filling no longer appears wet and
shaky.
Cool to room temperature. Lift from pan, place on
cutting board, dust with extra powdered sugar and cut into bars.
Makes a dozen squares