Lemon squares

Ingredients

• 1 1/2 cup all- purpose flour
• 1/2 cup confectioners sugar
• 12 tbs cold, unsalted butter cut into 1/2 pieces
• 6 large eggs
• 3 cups granulated sugar
• 1 cup plus 2 tbs freshly squeezed lemon juice
• 1/2 cup all- purpose flour

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Preparation

• Preheat oven to 325 degrees. Combine the flour and confectioners sugar in a bowl of a stand mixer fitted with paddle and pulse for 5 seconds or beat at low speed until mixed.
• Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. Gently press mixture evenly into the bottom of a 9x13 inch pan.
• Bake until golden brown, 20-25 minutes. Let cool to room temperature. Reduce oven temperature to 300 degrees.
• In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the cooled crust.
  
• Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting.
• Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners sugar.
• This dessert can be made a day ahead, covered and refrigerated. Bring to room temperature before serving.

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