Lemon Squares

I know, I know, I have abandoned this blog for so very long. Sigh, so much things to do and so little time. Not to say though that I have completely been out of the kitchen, Ive been doing some random knick-knacks once in a while, when time permits..

On one particular Saturday when everyone was home, particularly Em who had a bad case of chicken pox and thus couldn't go out for two weeks (what have you - he finished all seasons of Prison Break, Lost and 24!), I had to immediately work on the remaining lemons in the ref. What to do but this oh-so-very-simple-but-so-packed-with-yum lemon squares! This is Em's favorite, I think more so that this was his late aunt's last request from him before she passed away 3 years ago.

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!

Lemon Squares

Crust:
1/2 cup (1 stock) unsalted butter, room temp.
1/4 cup confectioner's sugar
1 cup all purpose flour
1/8 tsp salt

Filling:
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

Preheat oven to 350 degrees F and place rack in the center of the oven. Grease with butter an 8x8 inch square pan.

FOR CRUST: In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from the oveb and place on a wire rack to cool while you make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice ans smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

Cut into squares and dust with powdered sugar. Best eaten on the same day but can be stored up to two days covered in the ref (but will it really last that long?).