Just Desserts: Lemon Squares

We've all been gripped with the potluck anxiety of, what do I bring that will show off (Googled) culinary skills, but won't keep me in the kitchen all day? We always fall back on dips or desserts and this recipe falls in the sweets category.

Lemon squares combine a buttery crust and a tart, yet mild, citrus flavor. This recipe, taking into account squeezing fresh lemon juice, took approximately one hour and can be made 24 hours in advance.

Once again, we looked to the trusty Cooking Light for this recipe, and tweaked it to our skill level and pantry contents. 

Bakers tip: Don't over-bake this! The lemon topping shouldn't be completely solid, but almost like a custard or jelly. When squeezing the lemons for juice, be sure to have a wire mesh handy to catch any seeds or pulp. 

Prep time: 25 minutes
Bake time: 20-22 minutes

Ingredients:

Crust:

• 1/4 cup granulated sugar 

• 3 tablespoons butter, softened

• 1 cup all-purpose flour 

Lemony goodness:

• 3 large eggs

• 3/4 cup granulated sugar

• 2 teaspoons grated lemon rind

• 4 medium sized lemons to yield 1/3 cup fresh lemon juice 

• 3 tablespoons all-purpose flour

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

• 2 teaspoons powdered sugar, for topping

1. Preheat oven to 350° and begin mixing the ingredients for the crust. Beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy, about 3-5 minutes. Do not pack the 1 cup of flour, then level with a sharp edge. Gradually add the flour to sugar mixture, beating at low speed until it looks like small, fine crumbs. Gently press mixture into bottom of an 9x13 or 8x8 inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.

1. For the lemon topping, beat eggs at medium speed until foamy and bubbly. Add the 3/4 cup granulated sugar and next ingredients through salt. Whisk or beat until mixture is well-blended. 

1. Pour lemon mixture over partially baked crust. Bake at 350° for 20 to 22 minutes (in a gas oven) or until set and you see a few brown edges. You'll know it's done when you stick a toothpick and it comes out a little gooey, but not liquid. 

1. While the squares are still hot, evenly spread the powdered sugar. Chill for at least 3 hours before serving.