Lemon Squares

The Recipe 

Makes 16 b

BASE

1 cup all-purpose flour

Pinch baking powder

Pinch salt

¼ cup confectioner’s sugar

8 tablespoons unsalted butter at room temperature

1 large egg white

Topping

7/8 cup juice

1-2 teaspoons lemon’s zest

4 eggs

2/3 cup sugar

¼ cup flour

confectionary sugar for sprinkling after bars are baked and cool

1.  Preheat the oven to 350F and line a 9 -inch square baking pan with parchment paper

2.  Place the butter, confection’s sugar, powder, salt and flour in the bowl of an electric mixer or a food processor and mix until blended and fluffy.

3.  Line a 9 inch baking pan with parchment paper. Place the dough into the pan and using your hands, spread the shortbread evenly into the pan

4.  Pour the egg white over the shortbread and tip the pan from side to side to coat the entire surface of the base, then then pour off the excess. Bake the base until the egg wash is a  light golden color, about 25 minutes. Remove the base from the oven and place it in the refrigerator while you prepare the topping.

5.   Place all the topping ingredients in a medium size bowl and using a hand whisk, whisk vigorously until they are all incorporated.

6.  Remove the crust from the oven and place it on the medium rack of the oven. Give the lemon/egg mixture a last whisk and then pour directly into the pan. (you can also pour it into the pan prior to putting the pan in the oven but then you have to balance something “liquidy”…totally up to you though!) Close the oven door and bake until the top is set, about 25 minutes.

7.  Allow the bars to cool a bit then place them in the  refrigerator to cool

8.  When they are cooled, use the tip of a knife dipped repeatedly in hot water in an up and down motion so as to make a clean cut. I cut mine in 4 X 4 to make 16 bars.