FOOD
Creamy Lemon Squares
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Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
For the Creamy Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup whole milk
For the Topping:
- Powdered sugar for dusting
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and line it with parchment paper, leaving an overhang on two opposite sides.
2. Prepare the Crust:
- In a food processor, combine the flour, cold butter cubes, and powdered sugar. Pulse until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared baking dish to create an even crust.
- Bake the crust in the preheated oven for 15-18 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.
3. Make the Creamy Lemon Filling:
- In a large bowl, whisk together the eggs and granulated sugar until well combined.
- Add the flour, lemon zest, lemon juice, and milk. Whisk until smooth and creamy.
- Pour the lemon filling over the baked crust.
4. Bake the Lemon Squares:
- Place the baking dish back into the oven and bake for an additional 25-30 minutes or until the edges are set, and the center is slightly jiggly.
- Remove from the oven and let it cool in the pan on a wire rack for at least 1 hour.
5. Chill and Serve:
- Once cooled, refrigerate the lemon squares for at least 2 hours or overnight for best results.
- Use the parchment paper overhang to lift the chilled lemon squares from the pan. Place them on a cutting board and dust with powdered sugar.
- Cut into squares and serve chilled.
Enjoy these Creamy Lemon Squares as a delightful and refreshing dessert!
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