The Perfect Lemon Square
- 1 3/4 cups all-purpose flour
- 4 large eggs, lightly beaten
- 12 tablespoons (1 1/2 sticks) unsalted butter, frozen
- 1/4 cup whole milk
- 3/4 cup confectioner's sugar, plus more for dusting
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1 1/3 cups granulated sugar
- 3/4 cup freshly squeezed lemon juice (about 4 lemons)
- 1/4 teaspoon salt
- Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with parchment paper.
- Make crust: Grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
- Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.
- Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
- Remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. Remove dish from the oven. Let cool completely on a wire rack.
- Gripping parchment paper, lift bars and set on cutting board. Dust with powdered sugar and cut into squares
This recipe is rather tart. If you prefer a less tart lemon square, reduce lemon juice to 1/2 cup and increase milk to 1/2 cup.