Creamy Lemon Squares

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!