Sour Lemon Squares
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 113.
These were a hit! They reminded me of chess pie. Michael thought they tasted like cheesecake. The slightly tart lemon filling is soft and the combination of it and the buttery crust base is wonderful. This only makes 16 squares and they will disappear quickly! If you are having company, you might consider making an extra batch.
3 oz. (3/4 stick) unsalted butter
1/4 tsp. salt
1/4 cup light brown sugar, firmly packed
1 cup sifted all-purpose flour
Adjust rack to center of the oven and preheat to 350. Line a 8x8x2 square pan with foil.
|Butter the foil by placing a tablepoon of butter on the foil, place it in the oven until it melts, and then brush on the bottom and sides of the foil.|
|In a food processor, place the dry ingredients in the bowl with a steel blade.|
|Cut the butter into pieces, add to the dry ingredients and process until thoroughly mixed. (This can also be done in a mixer).|
|If the mixture doesn't hold together (and it didn't for me), knead it into a ball. Place dots of it in the foil-lined pan and then press it together with your fingertips.|
Prepare the lemon filling while the crust is baking.
Finely grated rind of 2 medium-sized lemons
3 TBS. fresh lemon juice
3/4 cup granulated sugar
2 TBS. sifted all-purpose flour
1/4 tsp. baking powder
Confectioners sugar (for baking)
|In a small bowl, whisk together the lemon rind and lemon juice.|
|Beat the eggs well.|
|Add the sugar, flour and baking powder. Beat on high speed for 1 minutes.|
|Stir in the lemon juice and rind mixture.|
|Pour the batter over the warm crust.|
Cool completely in the pan then freeze for at least 1/2 hour.
|Remove the pan from the freezer and invert to remove. Carefully peel off the foil (it should come off quite easily).|
|Use a large, sharp knife to cut into 16 squares. (Clean the knife between each cut). Dust confectioner's sugar over the top. They can be served cold or at room temperature. We liked them best cold!|