Lemon Squares

Lemon Squares

From Williams Sonoma’s Meyer Lemon Squares
Submitted by: Joan Mitton

Crust:
¾ cup all-purpose flour
1/8 tsp. salt
6 Tbsp. Cold Unsalted Butter (cut into ¾ inch cubes)
¼ c. Confectioner’s sugar

Combine flour, sugar and salt in the food processor and pulse two to three times until blended. Add the Butter and pulse 6-8 times until the mixture forms large, coarse crumbs the size of small peas.

Press the crumb mixture into the bottom and up 1 inch up the sides of a prepared (buttered) 8-inch square pan.
Bake the crust in a preheated oven @ 350 degrees until it is golden and the top feels firm when lightly touched about 15-20mins. Set aside.

Reduce the oven heat to 325 degrees.

Filling:
3 Large whole eggs
3 Large egg yolks
¾ cup Meyer Lemon juice, strained (about 5 fresh lemons)
1 cup granulated sugar
6 Tbsp. unsalted butter (cut into ¾ inch cubes)
1 tsp. grated Meyer Lemon zest
Confectioners’ (icing) sugar, for dusting

On the stove in the top of a double boiler whisk together the whole eggs, egg yolks, lemon juice and granulated sugar until the sugar dissolves. Place over (not touching) barely simmering water and add the butter pieces. Using a large spoon, stir constantly until the butter melts and the mixture is thick enough to coat the back of the spoon and registers 160 degrees on an instant-read thermometer, about 12 minutes. Remove from over the water and strain the lemon curd through a medium-mesh sieve placed over a bowl. Stir in the lemon zest. Let cool for 10mins. Pour the lemon curd into the baked crust.

Bake until the center is just set about 13-17mins. Transfer to a wire rack and let cool for 20mins., then cover and refrigerate until well chilled, at least 3 hours or overnight. The filling will thicken further as it cools.

Cut into 16 squares.

*Optional – Using a fine-mesh sieve, sift a think layer of confectioner’s sugar over the top of the squares.

Store covered in a covered container in a refrigerator for up to three days.

Note: Although the lemon filling remains soft even when cold, it holds its shape when the squares are cut. The lemon curd filling is a sauce that originated in England and is spread on muffin, cake or bread. The Meyer lemons may be substituted for other common lemons.