This for me is the best lemon square recipe (though I forgot what my source was). The crust is not cloying with just the right crumbiness, the lemon and zest quantity is just right. Its a delight all around, and I really cannot be compelled to tinker with the recipe, or worse to try other ones! Next time you have lemons galore, do save some for this!
1/2 cup (1 stock) unsalted butter, room temp.
1/4 cup confectioner's sugar
1 cup all purpose flour
1/8 tsp salt
1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (from 2 lemons)
1 tbsp grated lemon zest (from 2 lemons)
2 tbsp all-purpose flour