This is the quintessential summertime dessert, although it is also a popular dessert during the holiday season. I have been told my recipe is the perfect balance of sweetness, lemony tartness and buttery shortbread. Make a batch and share this refreshing treat at your next backyard party or picnic.
Lemon Squares (aka Lemon Bars) depends on how you cut them
Makes 1 dozen, eight inch square pan
George Hirsch Recipe | chefgeorgehirsch.com
Short Bread Crust:
1/2 cup sweet butter, room temperature
1/4 cup confectioner's sugar
1 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
A square tip: (lining pan with parchment paper is helpful for removing squares after baking)
Grease an 8 inch square pan with butter, line with parchment
Preheat oven to 350 degree F.
For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. By hand mix flour, salt, baking powder and cinnamon forming a light dough. Press dough into greased pan and bake for about 15-20 minutes, should be light brown. Remove from oven and cool in pan.
3/4 cup granulated sugar
1/3 cup fresh lemon juice
1 Tablespoon grated lemon zest
2 Tablespoon all purpose flour
1/2 teaspoon vanilla
For the Lemon Filling: Mix with a wire whisk the sugar, flour, salt, and eggs until dissolved. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not over mix or too much air will affect filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees, or until the filling is set.
Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.