dad's favorite - don't touch! - lemon squares

★★★★★ 1 Review
franmurray avatar
By Fran Murray
from Scottsdale, AZ

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!

serves 9
prep time 15 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For dad's favorite - don't touch! - lemon squares

  • 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 lg
    egg yolks
  • 2 lg
    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
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How To Make dad's favorite - don't touch! - lemon squares

  • 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.
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