Bright Citrus Squares (Print Version)
# Ingredients:
→ Crust
01 -
1¾ cups plain white flour
02 -
½ teaspoon kosher salt
03 -
1½ sticks (12 tablespoons) unsalted butter, softened
04 -
¼ cup white sugar
05 -
Zest of one large lemon
→ Filling
06 -
1½ cups white sugar
07 -
5 lemons (zest one for the crust)
08 -
4 eggs at room temperature
09 -
½ teaspoon kosher salt
10 -
⅓ cup flour
→ Topping
11 -
A sprinkle of powdered sugar
# Instructions:
01 -
Preheat the oven to 350°F. Line a square 9x9 pan with parchment paper, leaving extra on two sides for easy lifting later. Let the butter and eggs sit out until they’re at room temp.
02 -
Stir the lemon zest and sugar together, then cream it with the butter and salt till it’s smooth. Slowly add in the flour until crumbly bits form. Press this mixture into the pan and bake for 15-22 minutes, just until the edges start to turn golden.
03 -
Whisk the eggs together with the zest until combined. Add the freshly squeezed lemon juice, granulated sugar, and salt. Sift the flour into the bowl and whisk until it’s all smooth.
04 -
Pour the lemon filling onto the hot crust. Bake it for 18-20 minutes, or until the top is just barely set but still jiggles slightly in the center.
05 -
Cool the bars completely for about an hour, then place them in the fridge for at least 3 hours. Cut into 16 squares and dust the tops with powdered sugar before serving.
# Notes:
01 -
Run a knife under hot water and dry it in between cuts to slice cleanly.
02 -
Sprinkle with powdered sugar right before serving for best looks.