bake these. You won't regret it.
Lemons. Butter. Sugar.
There's not much to a perfect lemon square. But the results? Magic.
I picked up a cookbook at the library last week called Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies. It's BRILLIANT. So far every recipe I've tried has been fantastic, and many of them (including the one I'm about to share) can be made easily without a mixer. WIN!
Ingredients:
There's not much to a perfect lemon square. But the results? Magic.
I picked up a cookbook at the library last week called Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies. It's BRILLIANT. So far every recipe I've tried has been fantastic, and many of them (including the one I'm about to share) can be made easily without a mixer. WIN!
Ingredients:
(for the crust)
7 tablespoons melted butter
2 tablespoons sugar
3/4 teaspoon vanilla
1/4 teaspoon salt
1 cup flour
(for the filling)
1 cup plus 2 tablespoons sugar
3 tablespoons flour
3 large eggs
1 1/2 teaspoons grated lemon zest
1/2 cup fresh lemon juice
Line an 8-inch square baking pan with foil.
(crust) In a medium bowl, combine melted butter with sugar, vanilla, and salt.
Add the flour and mix until incorporated.
Press dough evenly over bottom of pan. Bake for 25 to 30 minutes, until the crust is fully baked.
(filling) While the crust is baking, prepare the filling. Usually about two lemons are all I require for the zest.
And four lemons produce enough juice for this recipe. (My lemons were pretty small, though.)
Stir together the flour and sugar (I use the same bowl). Whisk in the eggs.
Stir in the lemon zest and juice.
When the crust is ready, turn the oven down to 300.
Pour the filling onto the hot crust, and bake 20 to 25 minutes, or until the topping barely jiggles in the center when the pan is tapped.
Let cool in pan. When cooled, lift up the foil and transfer to a cutting board. Use a long, sharp knife to cut in either 16 or 25 squares. (I usually go for 25.)
Enjoy. They're awesomely tangy and delicious.
Line an 8-inch square baking pan with foil. Preheat oven to 350. Position rack in lower third of the oven.
(crust) In a medium bowl, combine melted butter with sugar, vanilla, and salt. 
Add the flour and mix until incorporated. 
Press dough evenly over bottom of pan. Bake for 25 to 30 minutes, until the crust is fully baked. 
(filling) While the crust is baking, prepare the filling. Usually about two lemons are all I require for the zest. 
And four lemons produce enough juice for this recipe. (My lemons were pretty small, though.) 
Stir together the flour and sugar (I use the same bowl). Whisk in the eggs. 
Stir in the lemon zest and juice. 
When the crust is ready, turn the oven down to 300.
Pour the filling onto the hot crust, and bake 20 to 25 minutes, or until the topping barely jiggles in the center when the pan is tapped.
Let cool in pan. When cooled, lift up the foil and transfer to a cutting board. Use a long, sharp knife to cut in either 16 or 25 squares. (I usually go for 25.)
Enjoy. They're awesomely tangy and delicious. 
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