Lemon Squares

Crust:
1 C flour
4 oz. butter, cut into quarters
¼ C granulated sugar
1 pinch salt

Filling:
4 oz. unsalted butter
¾ C plus, 1 tablespoon granulated sugar
½ C lemon juice
2 large eggs, lightly beaten
1 teaspoon lemon zest

1. Preheat oven to 350º F. In a food processor combine flour, sugar

and salt.
2. Add butter and pulse until mixture resembles coarse meal.
3. Turn mixture out onto an 8” x 8” square baking pan and press
into an even layer, covering the pan. Bake in the middle of the
oven for 20 to 25 minutes or until layer is light golden brown.
4. While the crust is baking, in a large bowl over simmering
water whisk the butter, ¾ cup sugar and lemon juice until the
mixture feels warm, sugar is completely melted and
incorporated, and is lighter, about 5 minutes. Remove bowl
from heat.
5. Beat eggs with 1 tablespoon sugar and the zest until light and
frothy.
6. Temper hot lemon mixture into eggs then add eggs back into
lemon, whisking constantly.
7. Pour lemon mixture over hot crust, return pan to the oven and
bake another 15 to 20 minutes until curd is set and crust is
golden brown.
8. Allow to cool completely on a rack. Cut into 2” squares.

Yield: 1 dozen