Luscious Lemon Squares

4.9(45)

by Anne Thornton·published 2016-11-18

Open original recipe

Dessert

Servings

(20–24)

Total time

—

Calories / serving

279 kcal

Ingredients (13)

serves

Nonstick cooking spray
2 sticks unsalted butter, at room temperaturebutter
2/3 cup granulated sugarsugar
1/2 teaspoon almond extractalmond-extract
2 cups all-purpose flourflour
1/4 teaspoon fine sea saltsalt
6 eggs, at room temperatureegg
2 2/3 cups granulated sugarsugar
3 tablespoons grated lemon zestlemon
3/4 cup fresh lemon juicelemon-juice
3/4 cup all-purpose flourflour
Confectioners' sugar, for dustingsugar
Raspberries, for garnish, optionalraspberry

Instructions (5 steps)

01For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
02In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.

04For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.