Victor Schrager
Recipe

Lemon Squares

Makes about 2 dozen

Directions

  • 1Preheat oven to 350 degrees. Butter a 9 by 13-inch glass baking dish, and line with parchment.
  • 2Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners' sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
  • 3Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16 to 18 minutes. Leave oven on.
  • 4Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.
  • 5Reduce oven temperature to 325 degrees, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners' sugar. Lemon squares can be refrigerated in airtight containers up to 2 days.

Ingredients

For the Crust

  • 3/4 cup (1 1/2 sticks) unsalted butter, frozen, plus more for dish
  • 1 3/4 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 3/4 teaspoon coarse salt

For the Filling

  • 4 large eggs, lightly beaten
  • 1 1/3 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon coarse salt
  • 3/4 cup fresh lemon juice
  • 1/4 cup whole milk
  • Confectioners' sugar, for dusting

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