Lemon Squares

Crust

Filling

Crust

Preheat oven to 350 degrees Fahrenheit
Lightly grease 13" x 17" jelly roll pan with cooking spray
In a large mixing bowl, combine 3-1/2 cups flour and 1 cup confectioners sugar
Add 1-3/4 cups butter to flour and sugar. Cut butter into mixture until mixture has the consistency of small peas. I use a dough blender (see picture below)
Work the dough with your hands and press the dough in the bottom of the greased pan, working it 3/4" to 1" up the sides of the pan as well. This requires a lot of finger and knuckle pressing but is easily done. I use a floured rolling pin as well. Dough will be thin. Just make sure the thickness is fairly even
Bake for about 15 minutes or until dough is firm to the touch (just short of browning). Remove from oven and set aside when done

Juicer, zester and dough blender Uncooked Crust that has been pressed into pan

Filling

While dough is baking, crack 7 eggs into mixing bowl and beat on medium-high speed until slightly frothy (about 2 to 3 minutes)
Stir in 3-1/2 cups granulated sugar, lemon peel, lemon juice, 1/2 cup flour and baking powder. Stir or mix slowly until well incorporated, scraping sides of bowl with rubber spatula
Pour filling into hot crust and bake for about 25 minutes or until set (top may be very light brown)
Cool in pan for a few hours and cut into squares
Dust with confectioners sugar if desired and serve
I store my lemon squares in the refrigerator as we prefer them cold

Filling after it is blended Lemon squares after baking

Recipe by Jim Beletti - April, 2000