Lemon Squares
By America's Test KitchenPublished on October 11, 2011
Yield
Makes 9 squares
Ingredients
Crust
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour ½ cup (2 ounces/57 grams) confectioners' sugar Pinch table salt 12 tablespoons cold unsalted butter (1½ sticks), cut into 12 piecesFilling
4 large eggs 3 large egg yolks 1 cup (7 ounces/198 grams) granulated sugar Pinch table salt 1 tablespoon grated lemon zest ⅔ cup fresh lemon juice 2 tablespoons unsalted butter, cut into 2 pieces2 tablespoons heavy cream Confectioners' sugarBefore You Begin
Most lemon squares are far too sweet and none too lemony. We wanted to reverse that and make a crisp-crusted lemon square with a vibrantly bright lemon flavor. To make the crust without a food processor, grate the cold butter (do not cut it in 12 pieces) on the large holes of a box grater and toss into the flour, sugar, and salt mixture in step 2. Using a fork, press the butter into the mixture until it is the texture of coarse meal. Proceed to press and bake the crust as directed.
Instructions
- For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.
- Pulse flour, sugar, and salt in food processor 2 to 3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and press in even layer. Bake until light golden brown, 15 to 20 minutes.
- For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream.
- Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners’ sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners’ sugar before serving.)
Yield
Makes 9 squaresIngredients
Crust
Filling
Test Kitchen Techniques
Ingredients
Crust
Filling
Test Kitchen Techniques
Ingredients
Crust
Filling
Test Kitchen Techniques
Why This Recipe Works
For the crispest crust and firmest filling for our Lemon Squares, we prepared the crust and filling independently, then combined and baked them to marry their flavors and set the filling. Blending both lemon zest and lemon juice in the filling gave us the brightest flavor. We also found that taking the time to strain out the zest kept the Lemon Squares’ texture smooth. We enriched the curd topping with heavy cream, which tempers the acidity of the lemon and lends a lush texture. Finally, lining the baking pan with a foil “sling" made it much easier to remove the Lemon Squares without damaging them.
Before You Begin
Most lemon squares are far too sweet and none too lemony. We wanted to reverse that and make a crisp-crusted lemon square with a vibrantly bright lemon flavor. To make the crust without a food processor, grate the cold butter (do not cut it in 12 pieces) on the large holes of a box grater and toss into the flour, sugar, and salt mixture in step 2. Using a fork, press the butter into the mixture until it is the texture of coarse meal. Proceed to press and bake the crust as directed.
Instructions
- For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.
- Pulse flour, sugar, and salt in food processor 2 to 3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and press in even layer. Bake until light golden brown, 15 to 20 minutes.
- For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream.
- Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners’ sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners’ sugar before serving.)
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