Dad's Favorite - DON'T TOUCH! - Lemon Squares

Fran Murray

By
@franmurray

My husband loves anything with lemon in it - especially these lemon bars. They do require more effort than the average lemon square recipe, but the effort is well worth the look of bliss on my husband's face!


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Comments:

Serves:

9

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

CRUST

1 1/4 c
all purpose flour
1/2 c
powdered sugar, plus extra for dusting
1/2 tsp
salt
8 Tbsp
(1 stick) of unsalted butter, cut into 8 pieces and softened

FILLING

7 large
egg yolks
2 large
eggs
1 c
plus 2 tablespoons sugar
2/3 c
fresh lemon juice (about 4 lemons)
1/4 c
grated lemon zest (use the 4 lemons from the juice)
pinch salt
4 Tbsp
unsalted butter
3 Tbsp
heavy cream

Directions Step-By-Step

1
Preheat the oven to 350 degrees. Line a 9-inch square pan with foil, then coat lightly with "Pam". If you are going to serve the squares directly from the pan, there is no need to line with foil.
2
Process the flour, powdered sugar, and salt in a food processor until combined, about 3 seconds. Sprinkle the 8 tablespoons of butter over the top and pulse until the mixture is pale yellow and resembles coarse crumbs, about 8 pulses.
3
Sprinkle the mixture in the prepared pan and press firmly into an even layer, using your fingers. Bake until the crust starts to brown, about 20 minutes.
4
While the crust is baking, whisk the yolks, and whole eggs together in a medium nonreactive saucepan. Whisk in the sugar until combined, then whisk in the lemon juice, lemon zest, and a pinch of salt. Add the 4 tablespoons of butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant read thermometer, about 5 minutes.
5
Strain the mixture immediately into a nonreactive bowl and stir in the cream. Pour the warm lemon curd over the hot crust (it is important that both the lemon curd and crust are hot - this ensures that the filling cooks through evenly). Bake until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes.
6
Let cool completely on a wire rack, about 2 hours, before removing the squares from the pan using the foil and cutting into 9 squares (smaller if you like). Dust with powdered sugar before serving.

About this Recipe

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American