(Rainy Day) Lemon Squares

 Lemon Squares

from San Francisco pastry chef Emily Luchetti

for the crust:

1 1/2 c. flour

1/2 c. powdered sugar

12 T cold butter, cut into 1/2 inch pieces

To make the crust: Preheat oven to 325 degrees. Combine flour and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add butter and continue to mix until butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press mixture evenly onto the bottom of a 9-by-13-inch baking pan.  Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. 

Reduce oven temperature to 300 degrees.

for the filling:

6 large eggs

3 cups sugar

1 cup plus 2 T. fresh squeezed lemon juice

1/2 c. flour

To make filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until 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, with a wet, sharp knife, measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.

Enjoy! Just try not to think of how much butter and sugar went into this recipe, or else there's no point in even making them. :)